Peach Pie
An easy pie using canned peaches and frozen crust
Ingredients
- 2 pack pie crusts frozen or refrigerated
- 1 29 ounce canned peach slices drained (diced or not I did not)
- 1 cjup brown sugar
- ⅓ cup corn starch
- 1 tablespoon lemon juice
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
egg wash - Optional
- 1 egg beaten with a splash of water
- 1 tablespoon course sugar
Instructions
- pre-heat oven to 350℉ grease a 9" pie pan with nonstick spray, unless you are using a frozen pie crust shell already in its own pan. If you are using refrigerator pie crust, roll out the crust and place it in the pan.
- In a large bowl, mix together the peaches, brown sugar, corn starch, lemon juice, cinnamon, and nutmeg until well combined.
- Pour the peach mixture into the crust and smooth until even layered.
- Roll out the other crust and place over the top of the peaches, make a few vent wholes. Or you could be a little fancy and slice ¼" strips and create a little lattice top. Crimp the edges.
- if using the egg wash, in a small bowl beat the egg with a little water and using a pastry brush or something like it, lightly brush the top with the egg wash and sprinkle with turbinado or a course sugar.
- Bake the pie for 55-60 minutes, or until the crust is golden brown and the filling is bubbly. Cool to room temperature though it can be served slightly warm.