Double Crust Peach Pie
A classic double-crusted peach pie offers a delightful dessert experience, adaptable for preparation with either fresh or frozen fruit.
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Instructions
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Preheat the oven to 400 F.
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If using fresh peaches, blanch them in boiling water for 30 seconds, then transfer to ice water for 30 seconds before peeling, halving, pitting, and slicing.
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Combine sliced peaches, any reserved juices, sugar, cornstarch, cinnamon, nutmeg, salt, and lemon juice in a large bowl; toss and let stand.
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Roll out two dough halves to 1/8-inch thick, 12-inch rounds; fit one round into a 9-inch pie tin.
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Fill the pie shell with the peach mixture and dot with butter cubes.
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Brush the bottom crust edges with milk, then top with the second dough round, pressing to seal and crimping the edges.
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Cut small steam vents in the top crust; brush with milk and sprinkle with sugar.
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Bake for 50 minutes, covering edges with foil if they darken, until the crust is golden and juices bubble.
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Cool on a wire rack for 2 hours before slicing.