Peach Pie


For The Crust

  • 1 Package of Pillsbury Ready-Made Pie Crust

For The Filling

  • 3 to 4 pounds ripe peaches, about 9 good size peaches
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon pure vanilla extract
  • Generous sprinkle of cinnamon
  • 1/2 cup sugar
  • 1/3 cup brown sugar
  • 5 tablespoons flour
  • 2 tablespoons unsalted butter, cut into pieces
For Finishing The Top

  • 1 egg yolk
  • 2 tablespoons sugar and cinnamon


Preheat the oven to 425°F

Arrange one of the pie crusts into the bottom of the pie pan.

Peel skin off of the peaches. Cut the peaches into wedges, place them in a large bowl, sprinkle with the lemon juice and toss to mix. Add the sugars, vanilla, cinnamon and flour and toss to combine. Spoon the filling into the bottom crust and dot with butter.
Cut the other pie crust into strips about 3/4” wide. Arrange the strips in a lattice design on top of the filling. Press the ends of the strips onto the edges of the bottom crust to seal. Brush the egg yolk over the lattice and sprinkle with sugar and cinnamon.
Place the pie on a baking sheet and bake for 15 minutes. It will boil over so be sure to put a pan underneath it. Lower the oven temperature to 375° and bake until the crust is golden brown and the juices are bubbling, about 50 minutes. If the lattice is getting too brown tent it with aluminum foil about half way through the baking. Let the pie cool to slightly warm or room temperature on a wire rack before slicing and serving with vanilla ice cream. 

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