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By baking this pie on a preheated baking sheet helps avoid an underdone, soggy crust.
Recipe type: Dessert
Cuisine: American as Apple Pie
Serves: 8
  • 2 Large Rounds of Pie Crust
  • 8 Cups Ripe-But-Firm Sliced Fresh Peaches
  • 1 Tablespoon Fresh Squeezed Lemon Juice
  • ⅔ Cup Granulated Sugar
  • Pinch of Salt
  • ⅓ Cup Cornstarch
  • 8 Tablespoons Butter, Cut into Small Cubes
  • 1 Egg Whisked Together With 1 Tablespoon Water (Egg Wash)
  • 3 Tablespoons Turbinado Sugar In The Raw
  1. Preheat the oven to 400° F.
  2. Line a large, rimmed baking sheet with foil and place it in the middle of the oven to preheat.
  3. Prepared a 9½" Large, Deep Pyrex Pie Plate with a bottom pie crust using your favorite crust recipe or Pillsbury Refrigerator Pie Crust.
  4. Place the pie crust in the fridge while you make the filling.
  5. Toss sliced peaches with the lemon juice.
  6. Add the granulated sugar, salt and cornstarch to a bowl and whisk until well combined.
  7. Toss sugar mixture over the peaches and its juices and toss to combine well until there are no dry spots.
  8. Remove the preprepared bottom crust pie plate from the refrigerator and add the peach filling along with all the juices, gently arranging it evenly into the bottom crust.
  9. Dot the top of the peaches with the butter.
  10. Brush the edge of the bottom crust with the egg wash.
  11. Place the top crust over the peaches and fold the edges of the bottom crust up over the top crust. Carefully crimp the top and bottom crusts together to seal in the peaches. Then crimp the edges decoratively.
  12. Brush the remaining egg wash over the top crust and cut a few slits in the middle of the top crust to vent steam.
  13. Sprinkle the top crust with the Turbinado Sugar.
  14. Place a Pie Crust Shield over the edges of the pie crust to prevent burning.
  15. Place the pie in the oven on the heated, lined, baking sheet.
  16. Set timer to bake for 20 minutes.
  17. After 20 minutes reduce oven temperature to 375°F and bake for another 30 to 40 minutes, until the filling is bubbling and the crust is golden brown.
  18. Transfer pie to a cooling rack.
  19. Serve warm with a scoop of vanilla ice cream.
This pie can be stored over night at room temperature. Cover with plastic wrap and refrigerate for up to 3 days.
Recipe by After Orange County at