Peach Pie

Prep Time 2

Cook Time 45

Total Time 2 45

2 X Recipe Pie Dough
3 lbs of Fresh Peaches Chopped ~You will need about 5 cups
Light Brown Sugar ½ cup *adjust more or less to your tastes & how sweet the peaches are
All Purpose Flour 4 Tablespoons 32g
Cinnamon ¼ teaspoon
Fresh grated Nutmeg ¼ teaspoon
Cardamom ½ teaspoon
Ground ginger 1 teaspoon
Lemon Juice 1 Tbs 15ml

Prepare your pie dough recipe in advance, dividing the dough in half
Roll out one half of the dough for the bottom crust *see video tutorial, then reserve the other half of the dough for the top crust, wrapped in the refrigerator while you prepare the peach pie filling
Peel & chop your peaches into large cubes and place in a large mixing bowl and squeeze the lemon over top, tossing the peaches to coat
In a smaller bowl mix the sugar & flour (or other thickener of your choice *see notes above) with the spices & grated ginger
Toss this spice flour mixture with the peaches and then pour into the prepared pie crust
Roll out the remaining pie dough and cover the pie using water or an aquafaba wash to seal the crusts together
Brush more AF wash over the top crust and sprinkle with additional sugar for a nice crisp browned look *optional
Poke a couple holes in the top crust and bake on the pizza stone in the preheated 400°F oven for 15 minutes, then turn the oven temperature down to 350° to bake the rest of the way
Total bake time should be about 45 minutes
The peaches juices will start to bubble and the pie pastry will be nice & golden browned
Cool the pie completely before serving to let the juices settle & thicken or you will have a soupy mess

Peach pie can be kept at room temperature for about 2 days, but I prefer to keep mine in the refrigerator for longer storage (up to 1 week)

Optional : Warm each slice before serving

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