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Preheat oven to 425 degrees. Place the prepared pie plate on a baking sheet (in case of spillage). Scoop the peach filling into the pie shell. Lay 4 of the lattice strips on top of the peaches, giving even spacing between. Weave the remaining lattice pieces perpendicular, lifting every other piece to create a lattice.
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In a large bowl, stir the peach chunks, granulated sugar, flour, lemon juice, ginger, and cinnamon together until thoroughly combined. Set filling in the refrigerator while you roll out the dough. No need to cover it. Adjust the oven rack to the lower third position and preheat to 425°F (218°C).
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Golden Peach Pie Recipe How to Make It
Cut the peaches into a mix of wedges and bite-sized pieces. Add the peaches to a large bowl, along with the sugar, cornstarch, salt, and nutmeg. Toss to combine, then add in the lemon juice, vanilla extract, and almond extract. Place the peach pie filling and all the juices inside of the pastry lined pie plate.
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Allow the peach pie filling to cool completely, then transfer it to the prepared bottom pie crust, and dot with cubes of butter. Preheat the oven to 425 degrees F. Arrange the top crust in a lattice pattern, trim the excess, and crimp the edge. Brush with egg wash and sprinkle with coarse sugar.
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Classic Peach Pie Recipe My Island Bistro Kitchen
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Gather all ingredients and preheat the oven to 450 degrees F (220 degrees C). Line the bottom and sides of a 9-inch pie plate with one pie crust. Lightly brush crust with egg to prevent dough from becoming soggy later. Set second crust aside. Place peaches in a large bowl, sprinkle with lemon juice, and mix gently.
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Brush the top crust with egg wash with a pastry brush. Bake pie at 425°F/220°C for 15 minutes, then turn the oven temperature down to 350°F/180°C and continue baking for a further 50-55 minutes until the filling is thick and bubbling. The pastry should be a deep golden brown.
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Mix together sugar, flour, and butter in a medium bowl until crumbly. Set aside. Line a 9-inch pie plate with a bottom crust. Arrange a single layer of peaches in crust. Sprinkle with some of the flour mixture. Continue layering with remaining peaches and flour mixture. Cover with a lattice top crust. Bake in the preheated oven until crust is.
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Fold the edges under, press to seal top and bottom crust together, and crimp the edges. Brush the top crust with egg wash, sprinkle with turbinado sugar, cut slits to vent the steam. Step 5. Bake pie: Pop the pie in a 375°F oven. Bake the pie for 55 to 60 minutes, shielding the crust after 40 minutes if needed.
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Double Crust Peach Pie Recipe
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