Peach Pie the Old Fashioned Two Crust Way

Recipe View Preheat and Prepare: Preheat your oven to 450°F (220°C). (5 minutes)

Recipe View Prepare the Bottom Crust: Gently line a 9-inch pie plate with one of the pie crusts. Trim and crimp the edges. Lightly brush the bottom crust with beaten egg to create a moisture barrier. (10 minutes)

Recipe View Peach Preparation: In a large bowl, combine the sliced peaches and lemon juice. (5 minutes)

Recipe View Spice Infusion: In a separate bowl, whisk together the sugar, flour, cinnamon, nutmeg, and salt. Pour this mixture over the peaches and gently toss to coat, ensuring the peaches are evenly covered. (5 minutes)

Recipe View Filling the Pie: Pour the peach mixture into the prepared pie crust. Dot the top of the peaches with the small pieces of butter. (5 minutes)

Recipe View Top Crust Application: Carefully place the second pie crust over the peach filling. Trim and flute the edges to seal, or use a fork dipped in egg to press the edges together. Brush the top crust with the remaining egg wash. Cut several slits in the top crust to allow steam to escape during baking. (10 minutes)

Recipe View Initial Bake: Bake in the preheated oven for 10 minutes to set the crust. (10 minutes)

Recipe View Reduce Heat & Continue Baking: Reduce the oven temperature to 350°F (175°C) and continue baking for 30 to 35 minutes, or until the crust is golden brown and the juices are bubbling through the vents. If the edges of the crust brown too quickly, cover them with strips of aluminum foil. (35 minutes)

Recipe View Cooling: Let the pie cool for at least 15 minutes on a wire rack before slicing and serving. This allows the filling to set slightly. (15 minutes)

Recipe View Enjoy: Serve warm or at room temperature. Consider topping with a scoop of vanilla ice cream or a dollop of whipped cream for an extra touch of indulgence.