Madelyn Peterson’s Easy Peach Pie

by Neil McDonough

Who says you don’t have time for pie? Madelyn has perused peach pie recipes from around the internet to distill the best and simplest peach pie of all time. The recipe includes a pre-made top and bottom crust, the filling of the pie, and an optional egg wash to make the crust golden brown.

pie main 2

Easy Peach Pie Recipe

Ingredients:

1 29-ounce can of Peaches

2 Pillsbury Pie Crusts (They come in a pack of 2)

1 Teaspoon Cinnamon

1 Pinch of Salt

1/4 cup All-Purpose Flour

1/2 cup Granulated Sugar

 

Cooking Utensils You Need:

Pie pan (or Pizza pan)

2 bowls

Non-stick Cooking Spray (or oil)

 

Recipe:

1. Take the pie crusts out of the fridge and leave them out until they are room temperature, so they become soft. Spray the pie pan with non-stick cooking spray. (Or, if you don’t have cooking spray, oil and a paper towel will do!)

2. Pre-heat oven to 425 F.

3. Unroll first pie crust and place it on the bottom of the pie pan. Press the crust into the pan, making sure it doesn’t tear.

4. Drain the syrup off the peaches and then mix them in a bowl with the cinnamon, salt, flour, and sugar in the until you get a nice, thick pie filling. Then, pour all of the mixture into the pan with the crust.

5. Unroll the second pie crust and place it on top. Squeeze the edges of the bottom crust with the edges of the top pie crust. Any extra pie crust can be folded over to make a thicker crust on the edge of the pie.

7. Cut slits in the top crust to let the air out while it is baking.

8. Optional: Put the egg wash and sugar on the top of the pie before placing in the oven (see the directions below).

9. Bake it in the oven for 15 minutes at 425 F, then lower the oven to 325 F and bake for an additional 25-30 minutes.

10. Take out of oven and let cool for at least 45 minutes.

11. Enjoy!

 

Egg Wash Recipe:

1 Egg

1 Tablespoon of Water

Sprinkles of Sugar

1. Crack open one egg and put the egg and the water into the bowl. Beat the egg and water until it turns into a yellow liquid.

2. Before baking, brush the top of the pie crust with egg wash using a pastry brush if possible; however, if you don’t have one, gently and slowly spread it around evenly with a spoon. Be careful not to let the egg wash collect in one spot.

3. Sprinkle sugar on the top of the pie (and resume recipe above).

Madelyn and pie

Photos courtesy of Neil McDonough.