August Peach Pie

Slice of peach pie on a plate with Dulce de Leche ice cream on the side..

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5 from 1 vote

Capture the best of the season

Prep Time45

Cook Time45

Total Time1 30

Course: Dessert

Cuisine: American

Servings: servings

Calories: 388kcal

Author: Carolyn Hetke

Ingredients

1 Easy Pie Dough recipe
4 lbs peaches (about 16 medium or 12 large)
¾ cup sugar
3 Tbsps cornstarch if using flour use 6 Tbsps
1 ½ teaspoon lemon juice
1 teaspoon cinnamon

Instructions

Preheat oveen to 425 degrees F.
Mix sugar, cornstarch, lemon juice and cinnamon in a bowl.
Peel peaches. (See Note 1). Cut peaches into pieces about 1 " cubed. Mix peaches into flour mixture.
Roll out dough and place bottom dough in pie plate. Fill with peach filling. Cover with top dough and crimp edge. Cut slits in the center of top crust to allow steam to escape.
Bake pie 15 minutes at 425 then reduce oven to 350 degrees and bake 30 minutes more.
Remove from oven and allow to cool.
Serve with Cinnamon Ice Cream or a dollop of whipped cream.

Notes

Note 1: To easily peel peaches cut an X in the bottom of the peach and immerse them in boiling water for a couple of minutes. Remove them with a slotted spoon and they will peel easily from the bottom X.

Note 2: If you want to preserve the freshness of the season make the filling and put it in a zip lock bag. Freeze the filling in the bag laid in your pie plate. When filling is firm you can take the pie plate back. When you want fresh peach pie, defrost the filling and bring to room temperature. Proceed to bake according to the recipe.

Nutrition does not include Ice Cream.

Nutrition