One of summer’s sweetest traditions is a slice of homemade peach pie. Made with fresh peaches and a refrigerated pie crust for ease, McCormick® Ground Cinnamon and Vanilla bring everything together to create a peach pie filling that’s full of warm, sweet flav... One of summer’s sweetest traditions is a slice of homemade peach pie. Made with fresh peaches and a refrigerated pie crust for ease, McCormick® Ground Cinnamon and Vanilla bring everything together to create a peach pie filling that’s full of warm, sweet flavor, and lots of love. Try our fresh peach pie recipe with our homemade Vanilla or Cinnamon Pie Crust. Read More Read Less
Ingredients 8 Servings
- 3 pounds fresh peaches, peeled, pitted and sliced (about 7 cups)
- 1/2 cup plus 3 tablespoons sugar, divided
- 1 teaspoon lemon zest
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon plus 1/8 teaspoon salt, divided
- 1 1/2 teaspoons McCormick® Ground Cinnamon, divided
- 1 packages (14.1 ounces) refrigerated pie crusts, (2 crusts)
- 3 tablespoons corn starch
- 1 tablespoon McCormick® All Natural Pure Vanilla Extract
- 1 tablespoon water
- 1 Mix peaches, 1/2 cup of the sugar, lemon zest and juice, and 1/4 teaspoon of the salt in large heat-safe bowl until well blended. Let stand 30 minutes. Drain peaches, reserving 8 tablespoons of the juice. Return peaches to bowl; sprinkle with 1/2 teaspoon of the cinnamon. Set aside.
- 2 Meanwhile, prepare pie crust as directed on package. Roll each crust into 12-inch circle on lightly floured surface. Press 1 crust into bottom of 9-inch pie plate. Cut remaining crust into 10 strips, about 1-inch wide. Refrigerate pie plate with bottom crust and prepared strips until ready to assemble pie.
- 3 Preheat oven to 425°F. Mix 2 tablespoons of the remaining sugar, remaining 1/8 teaspoon salt, remaining 1 teaspoon cinnamon and corn starch in small bowl. Add 2 tablespoons of the reserved peach juice to cornstarch mixture, whisking to mix well; set aside.
- 4 Place remaining 6 tablespoons peach juice in small saucepan. Bring to simmer on medium-low heat. Stir in vanilla. Whisk cornstarch slurry into saucepan. Cook and stir just until thickened and smooth, about 30 seconds. Remove from heat. Pour syrup mixture over peaches; toss to coat. Allow to cool slightly.
- 5 Spoon peach mixture into chilled pastry-lined pie plate. Arrange pie dough strips over top to create a lattice over filling (see Tip below for detailed instructions). Trim dough strips about 1/2-inch longer than bottom pie crust. Fold strips underneath crust and pinch to adhere. Crimp or flute edges of crust, as desired. Brush lattice with water and sprinkle evenly with remaining 1 tablespoon sugar. Place pie plate on large shallow baking pan.
Bake 25 minutes or until crust is lightly browned. Reduce heat to 375°F. Rotate pan and pie. Bake 30 to 35 minutes longer, until crust is golden brown and filling is bubbly. Cool on wire rack. Serve with vanilla ice cream, if desired.
Test Kitchen Tips:
· How to weave a lattice top crust: Using the longer strips for the center of the pie and shorter strips for the edges, arrange 5 of the pie dough strips vertically over top of filling, leaving about 1 inch of space between each strip. Fold back every-other strip (2 & 4) to just above the midline of the pie. Place one of the longer strips across the pie horizontally, just below the fold. Fold vertical strips back down over top of the horizontal strip. Fold back the opposite vertical strips (1, 3, and 5) and place another strip below the first horizontal strip, again leaving about 1 inch of space between them. Fold vertical strips back down over top. Repeat this process with one more strip below, and then 2 strips above the first crosswise strip. Work quickly, as the warm pie filling may make the dough difficult to work with.
· After 15 to 20 minutes of baking, cover edge of crust with strips of foil to prevent excessive browning.
NUTRITION INFORMATION(per Serving)
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