Baked Peach Pie
Leave your friends and family impressed with this peach pie that will make everyone think you’ve been making pies your whole life.
Prep: 30 Min
Cook: 45 Min
Additional: 5 Min
Total: 80 Min
Yield: 4 Cups
- 2 Frozen Pie Crusts (Or make your own)
- 4 Cups Fresh Peaches, sliced (Peeled or unpeeled)
- 1 Cup sugar
- 1/3 Cup Cornaby’s Thick Gel
- 1/2 tsp. ground Ginger
- 1/2 tsp. cinnamon
- 1/4 tsp. salt
- 1 egg
- 1 Tbsp. water
Preheat your oven to 375 degrees. Take your crusts out to thaw. Turn one of them out onto wax paper. As it thaws, smooth cracks with your fingers or a rolling pin to create a 10 inch circle. Put your 2nd crust into a pie plate or leave it in the disposable aluminum plate it came in, if preferred.
In a large bowl, whisk together sugar, Thick Gel, ginger, cinnamon, and salt. Throw in your sliced peaches and toss to evenly coat. Add peaches to the crust in the pie plate. Slice 2nd pie crust (the flat one) into 1 inch strips with a pizza cutter or knife. Lattice the strips on top of the peaches. Mix egg and water to create the egg wash. Brush on the top of the pie.
Cook at 375 degrees, checking the browning of the crust after 35 mins. If the crust is becoming too dark, cover with foil for the last 10 mins. If the crust is not brown enough at the 45 min mark, cook an additional 5-10 mins at 400 degrees.
Cool for 1 hour. Slice and serve with fresh whipping cream.