Double Crusted Peach Pie

Old-fashioned double crust peach pie.

It is the peak of fresh peach season here in North Carolina, and I have a plentiful supply of peaches.  I had been to the Farmer's Market and bought a half peck and then a friend came by with a half peck for us.

Nice peaches from the Farmer's Market.

With all these peaches I decided to make an old-fashioned peach pie.  I went to one of my favorite internet sites for recipes All Recipes. Com and found this one. 

Old-Fashioned Peach Pie

Makes 8 servings

Ingredients:

1 (15 ounce) package pastry for a 9 inch double crust pie (or make your own).
1 egg, beaten 
5 cups sliced peeled peaches

2 tablespoons lemon juice

1/2 cup all-purpose flour

1 cup white sugar

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon salt (I omitted the salt.)

2 tablespoons butter

Directions

1. Preheat the oven to 450 degree F).
2. Line the bottom and sides of a 9 inch pie plate with one of the pie crusts. Brush with some of the beaten egg to keep the dough from becoming soggy later.

   

   Brush crust with egg wash.

3. Place the sliced peaches in a large bowl, and sprinkle with lemon juice. Mix gently.
   

   

   Slice peaches and add lemon juice.

   

   Dry ingredients mixed.

   In a separate bowl, mix together the flour, sugar, cinnamon, nutmeg and salt.
   
   
    Pour over the peaches, and mix gently. Pour into the pie crust, and dot with butter. Cover with the other pie crust, and fold the edges under. Flute the edges to seal or press the edges with the tines of a fork dipped in egg. Brush the remaining egg over the top crust. Cut several slits in the top crust to vent steam.
   
   

   

   Ready for oven.
4. Bake for 10 minutes in the preheated oven, then reduce the heat to 350 degrees F and bake for an additional 30 to 35 minutes, until the crust is brown and the juice begins to bubble through the vents. If the edges brown too fast, cover them with strips of aluminum foil about halfway through baking. Cool before serving. This tastes better warm than hot.

Out of oven.

Ready to eat.

 Add a dollop of whipped cream and enjoy!

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