Perfect Peach Pie Recipe

one another pulling back strips as necessary to weave. Heres a lattice pie crust tutorial if you need visuals. To seal the edges use a small paring knife or kitchen shears to trim excess dough that extends more than 1 52 inches over the edge. Fold bottom pie dough edges back over and pressmeld into the lattice edges to form a smooth neat rim. Flute or crimp the pie crust edges with a fork.
Lightly brush the top of the pie crust with the egg wash. Sprinkle the top with coarse sugar if using.
Bake the pie on the center rack at 425F for 20 minutes then keeping the pie in the oven reduce the oven temperature down to 375 190C. Place a pie crust shield see Note for homemade shield on the edges to prevent them from overbrowning. Continue baking the pie until the fillings juices are bubbling everywhere including in the center 4550 more minutes. This sounds like a long time but underbaking the pie means a soupy pastelike filling. If you want to be precise the internal temperature of the filling taken with an instant read thermometer should be around 200F 93C when done. Tip If needed towards the end of bake time remove the pie crust shield and tent an entire piece of foil on top of the pie if the top looks like its getting too brown.
Remove pie from the oven place on a cooling rack and cool for at least 4 hours before slicing and serving. Filling will be too juicy if the pie is warm when you slice it.
Cover leftovers tightly and store in the refrigerator for up to 5 days.