Instructions

Peach Filling:

• Peel and dice the peaches and add to a large mixing bowl.
• In a separate, medium bowl, combine flour, brown sugar, cinnamon, and salt and whisk until combined.
• Add the dry ingredients to the peaches and stir to coat the peaches. Set aside.

Assemble the Pie:

• Preheat oven to 400 degrees.
• Prepare the double pie crust according to recipe instructions.
• Roll out half the pie dough. I usually like to make this crust 2-3 inches larger than the pie plate this makes for easy crimping and less mess.
• Place the bottom pie crust in the plate then take the peach pie filling and spread it out evenly inside the pie crust.
• Take the 3 T of butter and dollop randomly over the top of the fruit.
• Next, using the rest of the pie dough, roll out the top crust. Place on top of the butter and peaches and gently press down on the top crust to help prevent a gap between the peaches and crust.
• Trim the edges to about a 1-inch overhang. Then fold it under to seal the edge.
• Crimp the edges of the pie crust as desired. (See above video for a tutorial.)
• Taking a sharp paring knife make a few slits as desired in the top pie crust.
• Sprinkle with cinnamon sugar and place the pie in the preheated 400 degree oven for 40-50 minutes. Set your timer for 35 minutes to check the crust and if needed place tin foil over the crust to prevent the crust from burning.
• This homemade peach pie recipe is done when the crust is golden brown, and you see juice bubbling out of the cuts in the top of the pie.
• Remove from the oven and cool for 4-6 hours. Serve with a scoop of vanilla ice cream (optional) or drizzle with some heavy cream and enjoy!