Homemade Peach Pie

Ingredients

Pie crust

2 (9-inch) crusts

Fresh peaches

6 cups, peeled, pitted, and sliced

Granulated sugar

3/4 cup

Turbinado sugar

2 tablespoons (for topping)

All-purpose flour

2 tablespoons

Cinnamon

1 teaspoon

Lemon juice

1 tablespoon

Vanilla extract

1 teaspoon

Egg

1, beaten (for egg wash)

Instructions

1. Preheat the oven to 425°F (220°C).
2. Roll out one pie crust and place it into a 9-inch pie dish, ensuring it fits snugly.
3. In a large bowl, combine the sliced peaches, granulated sugar, flour, lemon juice, cinnamon, and vanilla extract. Toss until the peaches are well coated.
4. Pour the peach mixture into the prepared pie crust, spreading it evenly.
5. Roll out the second pie crust and place it over the filling. Trim any excess dough, then crimp the edges to seal the pie.
6. Cut several slits in the top crust to allow steam to escape, creating a beautiful design.
7. Brush the top crust with the beaten egg to achieve a golden color when baked.
8. Sprinkle turbinado sugar over the top crust for a delightful crunch.
9. Place the pie on a baking sheet to catch any drips and bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbly.
10. Remove from the oven and let the pie cool on a wire rack for at least 1 hour before serving to allow the filling to set.