Ingredients

The following ingredients have 8 Servings
  • 1 recipe Vinegar Pie Crust
  • 5 cups peeled and sliced fresh peaches ((about 9 medium peaches))
  • 1 1/2 teaspoons lemon juice
  • 1/2 to 1 cup sugar (depending on how sweet your peaches and your preference)
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 2 tablespoons (1 oz) unsalted butter (melted)

Instruction

  • Preheat the oven to 425°F (220°C).
  • Place the peaches in a large bowl, add the lemon juice, and gently stir to coat. In a smaller bowl, combine the sugar, flour, cinnamon, and nutmeg, mixing thoroughly. Add the sugar mixture to the peaches and gently stir to coat.
  • Line a 9-inch pie plate with 1 of the rolled-out pie crusts. Spoon the peach filling evenly into the crust. Brush the edge of the crust with water, cover with the second rolled-out crust, press gently to seal, and flute or crimp the edges. Cut a few steam vents in the top.
  • Bake for 35 to 40 minutes, until golden brown and the filling is bubbly. Remove from the oven, brush with the melted butter, and cool on a wire rack for 1 hour before slicing. Serve at room temperature or slightly warm.