Categories: Pie
Ingredients
- 2 nine-inch frozen pie crusts
- 2 cans (29 ounces, each) sliced peaches
- 1 teaspoon lemon juice
- 1/2 cup white (granulated) sugar
- 3 Tablespoons all-purpose flour
- 1/4 teaspoon ground cinnamon
- 2 Tablespoons cold, salted butter
Directions
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Preheat oven to 425°F (four-hundred twenty-five), rack in the middle position.
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Open the cans of sliced peaches and drain them in a strainer. Pat them dry with a paper towel and place them in a large mixing bowl.
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Sprinkle the sliced peaches with the lemon juice.
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Wash your hands and toss the peach slices with the lemon juice using your impeccably clean hands.
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Mix the granulated sugar, all-purpose flour, and ground cinnamon together in a small bowl. (Use a fork from your silverware drawer to do this.)
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Sprinkle the sugar, flour, and cinnamon mixture over the top of the sliced peaches.
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Again, use your impeccably clean hands to mix the dry mixture with the sliced peaches.
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Place the pastry-lined bottom crust on a drip pan, either a foil-lined cookie sheet with sides or a disposable drip pan that’s large enough to contain any liquid that might spill out of your pie when it bakes.
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Place the sliced peaches in your pastry-lined pie pan.
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If you used frozen pie crusts, check the second crust to see if it has thawed. If the disposable pie pan is still sitting on top of the crust, gently lift it to see if the crust has come loose and fallen down to the floured surface. If it hasn’t, very carefully pry it loose, dust the top of the crust with a little more flour, and use a rolling pin to repair any tears and flatten it out into a smooth, round shape.
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Cut the cold, salted butter into 5 to 8 slices and arrange the slices on top of the sliced peaches as evenly as you can.
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Spread the top piecrust over the top of the pie, and tuck it under the bottom crust. If your top crust is not large enough to tuck under the bottom crust, spread it out until it covers the bottom crust and use the tines of a fork from your silverware drawer to press the top crust into the bottom crust, sealing it into place. Cut off any excess crust with a sharp knife or a kitchen scissors.
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Use a sharp knife to cut slits in the top crust to vent the steam that will escape as you bake your pie.
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Tear off narrow strips of aluminum foil to cover the edges of your crust to keep it from browning too much when it bakes.
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Bake your peach pie at 425°F for 20 minutes and then remove the foil strips from the crust.
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Bake for an additional 15 to 25 minutes or until the juice from the peaches begins to bubble up through the slits you cut in the top crust and the crust is a rich golden brown.
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To serve, cut in wedges and top with sweetened whipped cream or vanilla ice cream.