Ingredients

The following ingredients have 10 Servings
  • 2 9-inch pie crusts (uncooked, homemade or store-bought)
  • 2 litre fresh peaches (peeled, pit removed and cut into wedges)
  • 1/2 cup light brown sugar (packed)
  • 1/2 cup white granulated sugar
  • 1 tsp ground cinnamon
  • 1/4 cup all-purpose flour
  • 1/8 teaspoon salt
  • 1 1/2 Tbsp butter (cold, cut into pieces)
  • 1 egg (beaten)
  • 1 Tbsp white granulated sugar

Instruction

  • Preheat oven to 425F. Grease a 10-inch top diameter skillet or similar size pie plate. Place on a baking sheet (cover baking sheet with foil, for easy clean-up).
  • Place peach wedges in a large bowl. Add brown sugar, white sugar, cinnamon, flour and salt and stir to combine and coat the peaches well.
  • Fit one of the pie crusts into the bottom of the skillet or pie plate. Add peach mixture to skillet, then top with pieces of cold butter. Place second pie crust on top, pinching the sides where the top and bottom crust meet.
  • Brush top of crust with beaten egg, then sprinkle with the 1 Tbsp of white sugar. Cut a few slits in the centre of the pie to allow the steam to escape.
  • Bake pie on top of baking sheet for 15 minutes, then reduce the oven temperature to 375F and bake for an additional 40 minutes. Cover top of pie loosely with a sheet of aluminum foil to prevent over-browning and bake and addition 15-20 minutes.
  • Remove from oven and cool at least 45 minutes to 1 hour before eating.