Traditional Peach Pie

When done correctly, a Traditional Peach Pie is a thing of pure beauty. I like to leave the peach skin on to impart a rich color to the peach pie, plus it means less work peeling peaches! My recommendation is to enjoy a slice of Traditional Peach Pie warmed up with a scoop of vanilla ice cream for the full effect of this pie.

Components of the Pie:

• 1 Regular Pie Dough - Rolled out and in a 9” pie pan. Keep refrigerated. 
• 1 Regular Pie Dough - Rolled out and cut into 1” strips for the lattice top. Keep refrigerated.
• Peach Filling - Recipe and Ingredients below

Ingredients: Peach Filling

• 6 cups Peaches, fresh & sliced ½” thick (leave the skin on!)
• ¾  cup Granulated Sugar
• ½ cup Light Brown Sugar 
• ½ teaspoon Ground Cinnamon
• ½ teaspoon Ground Nutmeg
• ⅛ teaspoon Coarse Kosher Salt
• 3 tablespoons Cornstarch
• Milk or Heavy Cream for brushing on the pie prior to baking

Directions: Preparing the Peach Filling

1. Place 6 cups of sliced peaches in a large bowl. Set aside.
2. In a small bowl, combine ¾ cup granulated sugar,  ½ cup light brown sugar, ½ teaspoon ground cinnamon, ½ teaspoon ground nutmeg, and  ⅛ teaspoon coarse kosher salt. Mix completely.
3. Pour the sugar and spice mixture over the peaches. Use your hands to gently mix until all of the fruit is coated. Note: Feel free to taste test at this point. If you need additional sugar or spices, add them now.
4. Add 3 tablespoons of cornstarch. Use your hands to mix until all of the fruit is coated. Set aside.

Directions: Assembling and Baking the Pie:

1. Preheat the oven to 400° F.
2. Remove the 9” pie pan containing the pie crust from the refrigerator.
3. Pour the fruit filling into the pie crust. Use your hands to gently press down the fruit.
4. Cover the fruit filling with the pie dough strips, weaving the strips together to create a lattice top. Seal the edges together by rolling under any excess dough. Note: Lay half of your pie dough strips across the pie one way, and then go back with the remaining half of pie dough strips and place them in an over-under pattern with the original pie dough strips to create the lattice pattern.
5. Lightly brush the lattice strips and the edges of the pie with heavy cream or milk and sprinkle the top with sugar.
6. Place the pie pan on a rimmed baking sheet and bake for 25 minutes at 400° F on the bottom rack of your oven.
7. Reduce the oven temperature to 375° F and continue to bake for 30 minutes.
8. Reduce the oven temperature to 350° F, rotate the pie and bake for an additional 35 - 45 minutes. Note: Oven times vary, so look for the pie to be done when the crust is golden brown and the fruit filling is bubbling steadily. 
9. Remove the pie from your oven, allow it to cool for approximately two hours, and then keep the pie refrigerated until ready to serve.