Peach Pie is one of my favorite things about summer! This homemade peach pie is perfectly sweet with a warm flakey buttery crust. It is the BEST peach pie you will ever have!
Add water to the dough 1 tablespoon at a time until the dough forms a ball.
Divide the ball into two balls and shape each into a round flat disk. Place in the refrigerator for 1 hour or overnight to chill.
In a large bowl whisk sugar, cornstarch, ginger, cinnamon and salt.
Fold in the peaches and toss to coat in the sugar and spices.
Preheat oven to 450 degrees.
Remove one of the pie discs from the refrigerator. Roll out the pie dough to a circle roughly 12-13 inches in diameter. Transfer to a pie plate.
Fill with peach mixture. Place in refrigerator while you work with the top crust.
Roll out the second crust into a circle. Either place the dough on top of the pie or using a pizza cutter, cut into 10 strips about 1 inch wide to make a lattice top.
To create a lattice pattern start by laying 5 strips across top of pie. Fold strips 2 and 4 back on themselves. Place a strip overlapping strips 1,3, and 5. Now fold strips 2 and 4 over top of the perpendicular strip. Repeat, alternating the even and odd strips to create a weave pattern.
Using finger tips, crimp edges of pie. Trim off excess dough.
In a small bowl whisk together the egg and water. Brush the top of the crust with the egg wash.
Bake at 450°F for 10 minutes. Then reduce temperature to 350°F and bake 45-50 minutes.
Let the pie cool and rest for at least 1 hour before serving to allow filling to firm.
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
Peach Pie https://therecipecritic.com/homemade-peach-pie/