8 peaches, peeled & sliced to 1/4"
Juice of 1 lemon
1/2 teaspoon vanilla extract
2/3 cup flour
1 cup sugar
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
1/2 teaspoon sea salt
3 tablespoons butter
1 egg for wash
2 pre-made pie crusts
A note: feel free to make your own crust from scratch. It will probably be that much tastier, and obviously more rewarding. If I'm being honest, this was my very realistic attempt at a peach pie while 7 months pregnant & what I imagine will be my best attempt with a newborn as well. Click here to see the store bought crusts I used.
Set your oven to 425 degrees.
Peel & slice your peaches. place in to a large mixing bowl.
Combine your lemon juice and vanilla extract with your peaches.
In a separate bowl combine all your dry ingredients. (flour, sugar, cinnamon, nutmeg & sea salt)
Slowly combine your wet and dry ingredients. mixing throughly.
Place one of your pre-made pie crusts in to your pie dish. Try not to mess with the edge of the crust too much as you will need that to keep your lattice top in place.
Add your filling in to your pie crust.
Cube your 3 tablespoons of butter and place throughout the top of your pie filling.
Roll out your second pre-made pie crust. Cut it in to 10 even strips.
Weave them in & out across the top of your pie. I skipped using a couple of my strips to make for a more open lattice top.
Using the edge of your first pie crust secure your strips in by folding it up and around, and then enclose with a simple fork mark around the edge.
Crack your one egg into a small bowl and whisk your yolk like you're making scrambled eggs. This will make your egg wash. Brush the top of your pie crust with this & place in the oven on the bottom rack for 20-25 minutes or until your crust begins to brown.
Drop your temperature to 375 and move your pie to the middle rack. Bake for an additional 30 to 35 minutes or until your juices are bubbling throughout and your pie crust is a deep golden brown.
Let your pie cool before serving.
All photography by amy frances.