- Preheating and Prep
Preheat the oven to 450 degrees F (220 degrees C).
- Plating and Serving
Line the bottom and sides of a 9-inch pie plate with one pie crust. Lightly brush crust with egg to prevent dough from becoming soggy later. Set second crust aside.
- Mixing the Ingredients
Place peaches in a large bowl, sprinkle with lemon juice, and mix gently. Mix together sugar, flour, cinnamon, nutmeg, and salt in a separate bowl. Pour over peaches and mix until combined. Pour into pie crust and dot with butter.
- Plating and Serving
Cover filling with remaining pie crust. Flute the edges to seal or use a fork dipped in egg to press them down. Brush remaining egg on top, then cut several slits in the top crust to allow steam to escape.
- Preheating and Prep
Bake pie in the preheated oven for 10 minutes. Reduce the heat to 350 degrees F (175 degrees C) and bake until crust is brown and juice begins to bubble through the vents, 30 to 35 more minutes. If the edges brown too fast, cover them with strips of aluminum foil about halfway through baking.
- Resting and Cooling
Cool pie for 15 minutes before slicing.
- Calories:436 kcal%21%
- Protein:5.0 g%10%
- Carbohydrates:59.0 g%19%
- Fat:20.0 g%40%
- Sugar:30.0 g%30%
- Salt:0.9 g%13%
- Energy:1824 kJ%30%
Peach Pie the Old Fashioned Two Crust Way is a delicious and satisfying dish, Featuring (14.1 ounce) package pastry for a double, egg and sliced peeled peaches, perfectly balancing sweetness with texture in every bite. Serve slightly warm or at room temperature, dusted with powdered sugar or a scoop of vanilla ice cream alongside.
