Peach Pie

Ingredients

  • 1ea Pie crust uncooked.
  • 4lbs Fresh, ripe yellow peaches, ), peeled, pitted, and cut into 1/8ths
  • 1/2C Sugar, plus more for sprinkling on top
  • 1/4C Cornstarch or small-grain instant tapioca
  • Zest of 1 lime
  • Egg wash (1 large egg and 1 large pinch of salt, beaten)
  • Process
  1. In a large bowl, combine peach slices, sugar, cornstarch or tapioca, and lime zest.
  2. Toss the mixture until the peaches are evenly coated
  3. Pour into the prepared, chilled pie shell.
  4. Cover the fruit with the prepared, chilled top crust
  5. Shape as desired.
  6. Chill the shaped pie for at least 20 minutes.
  7. Meanwhile, preheat the oven to 425°F (220°C).
  8. Brush the top of the chilled pie with egg wash just before baking.
  9. Sprinkle with sugar and bake for 15 minutes, rotating the pie halfway through.
  10. After 15 minutes, lower the oven temperature to 375°F (190°C) and continue baking for 30 to 40 minutes, rotating again halfway through.
  11. Bake until the top is golden brown the the filling is bubbling all over.