Peach Pie Written By: Shantel Whitford Prep Time: 15 minutes Cook Time: 45 minutes Print Recipe Ingredients 5 cups fresh, peeled or frozen peaches 2/3 cup granulated sugar 1/2 tsp ground cinnamon 1 tsp vanilla 4 TBSP cornstarch Pie crust 1 egg white 1 TBSP water Extra cinnamon and sugar for top of the crust Instructions Place one pie crust in the bottom of a 9-inch pie plate and crimp as desired. Carefully stir together peaches, sugar, lemon juice, cinnamon, and cornstarch. Pour into prepared pie plate. Top the pie with a crumble or a double pie crust. If using a double-crust pie, be sure to cut holes in the top to vent during baking. If desired, cut shapes out of the top pie crust using a cookie cutter. Whip the egg white with 1 TBSP of water and brush the top of the crust; then sprinkle with cinnamon and sugar mixture. Bake for 10 minutes at 425° then lower the temperature to 350°F and bake for about 45 minutes, or until the crust is baked through and golden. We love pies, especially in August, when fresh-picked peaches become available! If you can’t get out to pick fresh, you can pick them up from the Market, or find some canned peaches in your pantry or even some frozen peaches in your freezer. You will also, of course, want a scoop of vanilla ice cream for the top!
