Ingredients:

  • 2.5 lbs fresh peaches, peeled and sliced 1/2 inch thick
  • 3/4 cup granulated sugar
  • 1/4 cup light brown sugar, packed
  • 1/4 cup cornstarch
  • 1 tbsp lemon juice
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp salt
  • 1 tbsp unsalted butter, cubed
  • 2 9-inch refrigerated pie crusts
  • 1 large egg
  • 1 tbsp water
  • 1 tbsp coarse sugar

Instructions:

  1. Prepare the fruit filling. In a large mixing bowl, toss the 2.5 lbs of sliced peaches with granulated sugar, light brown sugar, lemon juice, cinnamon, ginger, and salt. Note: Tossing thoroughly ensures every slice is seasoned.
  2. Macerate the peaches. Let the fruit mixture sit for 30 minutes. until a pool of syrup forms at the bottom of the bowl.
  3. Preheat and prep the base. Preheat your oven to 425°F (218°C). Roll out one pie crust and fit it into a 9 inch deep dish pie plate. Note: Don't stretch the dough; let it slump naturally into the corners.
  4. Create the thickening slurry. Drain the excess liquid from the peach mixture into a small bowl, whisk in the 1/4 cup of cornstarch until smooth, and then toss back with the peaches. until the fruit is evenly coated in the milky liquid.
  5. Fill the crust. Pour the peach filling into the prepared bottom crust and dot the top with the small cubes of unsalted butter.
  6. Apply the top crust. Roll out the second crust and place it over the filling. Trim, fold, and crimp the edges to seal. Note: Be sure to cut at least 4-5 vents if using a solid top crust.
  7. Apply the egg wash. Whisk the egg with 1 tablespoon of water and brush the top crust lightly. Sprinkle with 1 tablespoon of coarse sugar.
  8. The initial over high heat bake. Bake at 425°F for 15 minutes. until the crust begins to take on a pale golden hue.
  9. The slow cook finish. Reduce heat to 375°F (190°C) and bake for an additional 40 minutes. until the filling bubbles thickly through the vents.
  10. Cool completely. Place on a wire rack for at least 3 hours. until the pie is room temperature and the filling has set. > Chef's Tip: If you find your crust edges are darkening too fast during the final 40 minutes, loosely tent them with aluminum foil or use a pie shield. This allows the center to cook through without burning the perimeter.