Open-Faced Peach Pie
While peach cobbler still reigns supreme for most, show some love for this delicious rustic, open-faced peach pie.
Servings: 8
Calories: 412kcal
Equipment
- Sharp knife
- Vegetable peeler (optional)
- large mixing bowl
- Medium mixing bowl
- Mixing spoon
- Rolling Pin
- Pie plate
- Pastry brush (optional)
Ingredients
- 6 large or 8 medium peaches
- 1 ½ tsp lemon juice
- 1 c sugar
- ¼ c flour
- 1 tsp cinnamon
- ½ tsp nutmeg
- 2 tbsp cold butter cut up into little pieces
- 1 pie crust chilled
- 1 egg white optional
- 1 tpsb milk optional
Instructions
- Preheat the oven to 400℉.
- Cut your peaches into 8 slices each and place in a large mixing bowl. Sprinkle the lemon juice over the top.
- In your medium mixing bowl, combine flour, sugar, cinnamon, and nutmeg. Pour over peaches and mix until peaches are more or less evenly coated in the flour/sugar mixture.
- If needed, roll out pie crust and place into pie plate.
- Optional: beat together milk and egg white and brush over the interior of the pie crust; this can help keep the crust crisp under the fruit.
- Dump the peaches into the pie crust. dot with the small pieces of chilled butter. If making a rustic crust, fold the edges of the pie crust over the top of the peaches.
- Bake for 50 minutes. The crust should be golden brown and the peaches will be bubbling in juice.
- Let cool for a few minutes before topping with vanilla ice cream or eating straight up.
Nutrition
Calories: 412kcal
