Summer Fresh Peach Pie
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- 2 Pie Crusts (one for topping)
- 5 cups fresh peeled & sliced peaches (about 5-10 peaches)
- juice of 1 lemon
- 1 inch of vanilla bean (1/2 teaspoon extract), sliced open
- 3/4 cup light brown sugar
- 1/2 cup all-purpose flour
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 3 tablespoons butter, cut into small pieces
Prepare the pie crusts for filling. If using one as a topping, roll it out or cut it how you would like it.
In one bowl mix the dry ingredients together.
In a second bowl, place the peaches and lemon juice. Split the portion of vanilla bean lenghtwise and scrape the seeds into the bowl. Mix gently until evenly proportioned, then combine with the dry ingredients.
Pour the filling into the crust and dot with the butter. Top the pie with the other crust or make an easy crumble to enjoy. Cover the edge of the pie with some foil to prevent burning.
It is a good idea to let the pie sit in the fridge for 15-30 minutes before cooking. Preheat the oven to 450 about 10-15 minutes before using it. Reduce the heat to 400 degrees when putting the pie in.
Cook for 45-50 minutes (or until golden brown), remove the foil after the first 30-35 minutes are done.