Perfect Old-Fashioned Peach Pie
A classic double-crust peach pie, perfect for summer, featuring ripe peaches and a tender pastry, suitable for either homemade or store-bought crust.
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Instructions
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Preheat the oven to 425 F and position a rack in the center.
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Line a 9-inch pie plate with one pastry sheet and refrigerate it.
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Combine granulated sugar, brown sugar, flour, and salt in a large bowl, then add sliced peaches and lemon juice, toss, and let stand for 5 minutes.
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Fill the chilled pie shell with the peach mixture and dot with diced butter.
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Cover with the second pastry sheet, trim, crimp the edges, and cut several top vents.
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Whisk an egg yolk with 1 tablespoon of water and brush lightly over the crust.
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Bake for 15 minutes at 425 F, then reduce the temperature to 375 F and continue baking for 50 to 60 minutes until golden brown and bubbling, shielding the crust if it browns too quickly.
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Cool the pie on a rack for at least 2 hours before serving.