Peach Pie

Name: Peach Pie
Ingredients: 1/2 cup granulated sugar; 3 tablespoons cornstarch; 1/2 teaspoon ground cinnamon; 1/4 teaspoon kosher salt; 6 to 8 cups fresh peaches, pitted and sliced into eighths; 1 (14.1-ounce) package refrigerated pie dough; Cooking spray; 1 tablespoon milk; 1 tablespoon turbinado sugar

9 ingredients

5 steps

Ingredients

1/2 cup granulated sugar
3 tablespoons cornstarch
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
6 to 8 cups fresh peaches, pitted and sliced into eighths
1 (14.1-ounce) package refrigerated pie dough
Cooking spray
1 tablespoon milk
1 tablespoon turbinado sugar

Directions

1

Preheat oven to 425°.
2

Combine first 4 ingredients (through salt) in a large bowl, stirring with a whisk. Add peaches; toss gently to coat with sugar mixture.
3

Fit one-half of dough into a 9-inch pie plate coated with cooking spray. Cut remaining half of dough into 10 (3/4-inch-wide) strips, reserving remaining dough for another use.
4

Spoon peach filling into prepared crust. Arrange dough strips in a lattice pattern on top of filling. Turn edges under; flute. Brush dough with milk, and sprinkle with turbinado sugar.
5

Bake at 425° for 30 minutes, shielding edges of piecrust with foil after 20 minutes. Reduce oven temperature to 375°. Bake an additional 15 minutes or until golden and bubbly. Cool on a wire rack at least 2 hours before cutting.