Year-Round Peach Pie Recipe
Prep Time:
4 hours, 30 minutes
Cook Time:
45 minutes
Servings:
8 Servings
Ingredients
  • 2 frozen pie crusts or pie crust sheets
  • 2 14-ounce cans of peaches, packed in their own juice, rinsed and drained
  • ½ cup sugar
  • ⅓ cup cornstarch
  • 1 teaspoon cinnamon
  • Zest of 1 lemon
  • Juice of ½ lemon
  • 1 teaspoon vanilla
  • 1 tablespoon butter, melted
  • 2 teaspoons brown sugar
Directions
  1. Preheat the oven to 400 F. If you are using frozen pie crusts, remove one of the 2 crusts from the foil pie plate, and turn it upside down on a large cutting board to thaw.
  2. In a large bowl, combine the peaches, sugar, cornstarch, cinnamon, lemon zest, lemon juice, and vanilla. Pour this into the second pie crust.
  3. Flatten the first pie crust that is upside down on the board. You may want to lightly dust the board with flour before flattening it. With a rolling pin, roll out the dough so it is fully flat and smooth. Using a pizza cutter or pastry wheel, cut the dough into 1-inch long strips.
  4. To make the lattice crust, lay 5 strips on top of the pie running vertical. Then, pull back the first, third, and fifth strip. Lay a dough strip horizontally. Then, lay the vertical strips so that they are now on top of the horizontal strip. Next, lift up the second and fourth vertical strips, and lay on your second horizontal piece. Repeat until you have completed the lattice layering.
  5. Brush the melted butter across the top of the pie, and sprinkle with the brown sugar.
  6. Place it in the oven, and bake for 20 minutes. Then, reduce the heat to 350 F, cover with foil, and bake for 25 more minutes. Let the pie cool at room temperature for 4 hours before slicing or storing in the fridge.