- Yield: 8 Servings
- 8 medium ripe peaches, peeled and sliced
- 2 tablespoons cornstarch
- 1 cup sugar
- 1-½ teaspoon ground cinnamon
- 1 teaspoon freshly squeezed lemon juice
- 1 teaspoon vanilla extract
- Pinch of salt
- 2 (9-inch) pie crusts, store-bought or homemade
- 2 tablespoons unsalted butter, cut into pieces
How to Make It
- Preheat oven to 400 degrees F. In a large bowl, combine the peaches, cornstarch, sugar, cinnamon, lemon juice, vanilla, and salt. Mix thoroughly and set aside.
- Take 1 disk of pie dough out of the refrigerator and let rest for 5–10 minutes to make dough easier to roll out. On a dry, well-floured surface, roll out dough to 12 inches, enough to have some overhang all around the pie dish. Place into a 9-inch dish, being careful not to tear the dough. Trim off the excess dough to about a ½-inch overhang all around. Pour the peach mixture into the bottom crust. Dot the top of filling with small pieces of butter.
- Roll out the second crust and carefully cover the filling. To make a lattice top, roll out second crust to slightly larger than the top of pie and, using a knife or pizza cutter, cut into strips. Place individual strips on top of fruit, in a woven pattern; or simply place half in one direction and the remaining half in a cross direction. Trim top dough to about a ¾-inch overhang. Tuck top dough edges over and under bottom dough edges and flute the edges all around using your thumbs and forefinger, or crimp with a fork. Using a fork or small, sharp knife, make slits in the top crust so steam can escape and not crack the top crust. Bake for about 45 minutes, until brown and bubbly. Serve warm or room temperature.