Peach Pie
Ingredients
Instructions
  1. Preheat oven to 425.
  2. Prepare dough and refrigerate for at least an hour (see directions on link above). Roll one disk of dough and place into a deep dish pie plate, tucking the edges under but not crimping them. Roll the other disk of dough and cut 1-inch strips that will form lattice crust.Place both in refrigerator while you prepare filling.
  3. Peel peaches and slice about 1/3 inch thick (you can also cube some to help the peaches lay compactly), place in a large bowl. Toss with 1 teaspoon lemon juice. Split vanilla beans and scrape bean onto the peaches. Toss to coat evenly.
  4. In a small bowl, blend sugars, spices, salt and cornstarch then toss with peach mixture evenly. Turn mixture into chilled pie shell and form your lattice crust. It’s not as hard as it seems – promise! Tuck edges under the bottom crust to they don’t shrink away while baking.
  5. Bush crust lightly with milk and sprinkle turbinado sugar or regular sugar if that’s all you have. Bake on the middle rack of the oven at 425 for 20 minutes. Turn oven down to 375 and bake for another 30 minutes or until juices bubble. Let cool as long as you can before serving. Four hours is probably the absolute minimum. This is juicy pie and it needs time to set. Enjoy!