2 9-inchpie crusts, uncooked, homemade or store-bought
For filling:
2litresfresh peaches, (about 2 1/2 lbs.) peeled, pit removed and cut into wedges
1/2cuplight brown sugar, packed
1/2cupwhite granulated sugar
1teaspoonground cinnamon
1/4cupall-purpose flour
1/8teaspoonsalt
1 1/2Tablespoonsbutter, cold, cut into pieces
For topping before baking:
1largeegg, beaten
1Tablespoonwhite granulated sugar
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Instructions
Preheat oven to 425F. Grease a 10-inch top diameter skillet or similar size pie plate. Place on a baking sheet (cover baking sheet with foil, for easy clean-up).
Place peach wedges in a large bowl. Add brown sugar, white sugar, cinnamon, flour and salt and stir to combine and coat the peaches well.
Fit one of the pie crusts into the bottom of the skillet or pie plate. Add peach mixture to skillet, then top with pieces of cold butter. Place second pie crust on top, pinching the sides where the top and bottom crust meet.
Brush top of crust with beaten egg, then sprinkle with the 1 Tbsp of white sugar. Cut a few slits in the centre of the pie to allow the steam to escape.
Bake pie on top of baking sheet for 15 minutes, then reduce the oven temperature to 375F and bake for an additional 40 minutes. Cover top of pie loosely with a sheet of aluminum foil to prevent over-browning and bake and addition 15-20 minutes.
Remove from oven and cool at least 45 minutes to 1 hour before eating.
Notes
Be sure to read the “Ingredient and Cook's Notes" (above the recipe card!), where I share more detailedtips, variations and substitution suggestions for this recipe!