Fresh Peach Pie

This delicious fresh peach pie is the perfect way to end your evening meals. 

Prep Time: 25 Minutes
Cook Time: 40 Minutes
Yield: 6 servings

• Two 9" unbaked pie crusts
• 8 medium peaches, sliced
• 1/3 cup sugar
• 3 tablespoons flour
• 1 tablespoon lemon juice
• 2 tablespoons unsalted butter
• 1 egg
• 1 tablespoon milk

(Optional) Instructions for Blanching:

• Gently cut an "X" on the bottom of your softened, fresh peaches, only piercing through the skin, not the flesh.
• Bring a pot of water to boil. Fill a separate, large bowl with ice water.
• Place peaches into the boiling water for 20-30 seconds. Take out of boiling water and place into ice water mixture until peaches have cooled thoroughly.
• Peel peaches starting where you cut the "X" into them. Peel until all the skin is gone from your peaches.
• Place peeled peaches into ascorbic acid or lemon juice to prevent browning while you prepare your cans.

Instructions:

• Preheat the oven to 425°F.
• Line a 9" pie pan with pie crust, and press the edges down with a fork.
• In a medium bowl, mix your fresh peaches, lemon juice, and melted butter.
• In a small bowl, combine sugar and flour mixture; add peach mixture and mix to coat peaches.
• Pour the peach mixture into the pie crust.
• Take the second pie crust and cover the filling; lightly press down edges with a fork to seal.
• Cut the excess crust along the edge of the pan.
• Mix egg and milk - lightly coat the top crust with the egg and milk mixture.
• Cut small slits in the top crust to allow steam to escape; this will help reduce bubbles in your crust.
• Place pie pan on a baking sheet to contain any drips; bake for 15 minutes.
• Lower heat to 375°F and bake 25 minutes more, or until crust is lightly browned.