Perfectly Peach PIe

Perfectly Peach Pie

1 frozen deep dish pie crust

1 box Pillsbury pie crust  (for top, found in refrigerator section. This kind unrolls)

5 or more cups sliced peaches

1 cup white sugar

1/2 cup flour

1/2 tsp cinnamon

1/4 tsp salt

juice of one lemon

2 tbls butter, melted

1 egg, beaten

Ok, I confess, I've never made a fruit pie before.  It's true, they actually made me nervous!  Well, my sweet Wesley wanted a peach pie, so I thought I'd give it a shot. This recipe was just way easier than I ever dreamed & the pie was in the oven in a snap.  It turned out just perfect, the inside set up & the egg wash on the crust made it look perfectly homemade too.  I'll be using this one again, next time we are going for apple, then cherry, then rhubarb..... yum!

So, you can use your own pie crust recipe or go for pre-made like I did.  I used the frozen pie crust in the tin for the bottom and the Pillsbury unroll dough, found in the refrigerator section, for the top. Here's the tip, just make sure you let the frozen pie crust have time to unthaw so that the edges will crimp nicely with the top.

Here we go, simply brush the bottom & sides of crust with some of the beaten egg.  This will help prevent the crust from being soggy.  Slice the peaches and add the juice of one lemon, stir. Now, in a bowl, mix together the flour, sugar & cinnamon.  Then, lightly toss with the peaches and pour into the prepared crust.  Melt the butter and lightly drizzle onto the top of the peach mixture.

Now for the top!  There is really nothing to fear here...it was actually fun!  Just fold out the crust onto the top of the pie.  Now, roll under the edges to meet the bottom crust.  Then, use your thumb & index finger of one hand, along with your index finger of the other hand to crimp the edges.  You can always just use your fork, dipped in a little of the egg, and lightly press the edges all around.  Now, brush on more of the beaten egg to the top!  That's the biggest secret & makes it look homemade!  Finally, place a few slits into the top crust in order to vent the steam.

Place into a preheated 450 degree oven for 10 minutes. Then, reduce the heat and bake at 350 degrees for 35-40 minutes or until crust is nice and golden.  If the edges seem to be getting too dark, simply cover them with strips of foil.

There you go!  I like to let it cool, in order for it to set up.  Boy, did it ever set up nice!! I was so surprised when I took out the first piece and nothing ran at all. It was picture perfect.  Then, it was topped with ice cream... simply delightful!  Now, if I can only find some rhubarb!