INGREDIENTS:
8 ripe peaches, peeled, pitted, and sliced into thick slices
2 tablespoons lemon juice
½ cup brown sugar
⅓ cup corn starch
¼ teaspoon pure vanilla extract
1 teaspoon ground cinnamon
Pinch of salt
2 disks of homemade pie crust (or 2 store-bought pie crusts if preferred)
1 egg (for egg wash)
1 tablespoon milk (for egg wash)
DIRECTIONS:
Prepare 2 pie crusts (1 for top and 1 for bottom) or use store bought.
Blanch peaches: Bring large pot of water to a boil. Lower peaches in (3-4 at a time) for 30-40 seconds. Transfer immediately to ice bath to stop cooking.
Peel Peaches (skin should slip right off)
Preheat oven to 350 degrees F. Place sheet of aluminum foil on the bottom of the oven to catch any drips or use a sheet pan underneath the pie plate while baking.
In a large mixing bowl, combine the sliced fresh peaches, lemon juice, brown sugar, corn starch, almond extract, vanilla extract, and a pinch of salt. Mix gently until the peaches are coated evenly. Let the mixture sit while you roll out crust.
Roll out pie crust on a clean surface. Gently place the bottom pie crust into a 9-inch pie plate and trim any excess hanging over the edges.
Spoon the fresh peach filling into the pie shell, using a slotted spoon to leave the liquid in the bowl, spreading it evenly. Optional: Dot the filling with little chunks of butter for extra richness.
Create a lattice topping for your pie. Roll out the second piece of pie dough and cut it into strips. Weave strips over pie to create a lattice pattern over the top of the peaches. Or if you don’t want to do a lattice pattern place the second pie dough over top and crimp edges together. Make three cuts into the center of the top crust so steam can come out and not break the crust.
Cover the edges of the pie with aluminum foil to prevent excessive browning. Bake for about 50 minutes, removing the foil during the last 15 minutes to let the crust turn golden brown.
A slice of warm peach pie with a scoop of vanilla ice cream is pure heaven! Enjoy!
