Ingredients:

  • 1 package pre-made pie crust (2 crusts) (approx. 14 oz / 397 g)
  • 2 tablespoons unsalted butter, melted (approx. 28 g)
  • 1 tablespoon sugar (approx. 12 g)
  • 4 cups fresh peaches, peeled and sliced (approx. 600 g)
  • ¾ cup granulated sugar (approx. 150 g)
  • 2 tablespoons cornstarch (approx. 16 g)
  • 1 teaspoon ground cinnamon (approx. 2 g)
  • ¼ teaspoon ground nutmeg (approx. 0.5 g)
  • 1 tablespoon lemon juice (approx. 15 ml)
  • 1 tablespoon vanilla extract (approx. 15 ml)

Instructions:

  1. Roll out one pie crust into the pie dish, gently pressing it into place.
  2. In a large bowl, combine sliced peaches, sugar, cornstarch, cinnamon, nutmeg, lemon juice, and vanilla extract. Toss until peaches are well coated.
  3. Pour the peach filling into the prepared pie crust. Roll out the second crust and place it over the filling. Cut slits in the top for steam to escape or create a lattice pattern.
  4. Brush the top crust with melted butter and sprinkle with sugar. Bake in a preheated oven at 425°F (220°C) for 40-45 minutes, or until the crust is golden brown and the filling is bubbly.
  5. Allow the pie to cool for at least 30 minutes before slicing. This resting time helps set the filling.