- 2 prepared pie crusts
- ½ cup sugar
- ¼ teaspoon nutmeg
- ¼ teaspoon allspice
- ½ teaspoon cinnamon
- 6 cups sliced peaches
- 2 tablespoons fresh squeezed lemon juice
- 2 tablespoons butter
- ¼ cup flour
- Pinch salt
- 1 egg beaten
- Line your pie dish with one pie crust. And bake at 375 degrees for 10 minutes.
- Meantime in a mixing bowl add peaches, sugar, nutmeg, allspice, cinnamon, butter, flour, salt and lemon juice.
- Mix well until all the peaches are coated evenly.
- Pour peach mixture into baked pie crust and cover with the second pie crust.
- Folding pie crust in, pinch crust all the way around to seal closed, or use a fork and press around the entire pie until it is sealed all the way around.
- In a small mixing bowl beat egg then brush pie crust with egg wash.
- With a medium sharp knife cut slits in pie crust, about 10 – 12 slits.
- Bake at 375 degrees for approximately 45 – 55 minutes or until the pie is lightly brown and cooked. Allow to cool, slice and serve with vanilla bean ice cream, and enjoy!
I love to sprinkle a little raw sugar crystal onto the top of the pie. It makes for a beautiful pie.
Deep Dish Peach Pie
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