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Loading...| 1 pastry for double-crust deep dish pie | |
| 2 tablespoons butter , cut in small pieces | |
| 29 ounces peach slices in syrup | |
| 1/2 cup sugar | |
| 2 tablespoons cornstarch | |
| 2 tablespoons corn syrup | |
| 2 teaspoons pumpkin pie spice | |
| 2 teaspoons vanilla | |
| 2 eggs , slightly beaten | |
| 1/3 cup granulated sugar | |
| 1 tablespoon lemon juice | |
| 2 tablespoons peach syrup | |
| 3 ounces cream cheese , softened | |
| 1/2 cup sour cream |
| 1. | Preheat the oven to 375 degrees F. |
| 2. | Roll out one half of the pie crust and place in a 9-inch deep dish pie plate. |
| 3. | In a large saucepan, melt butter over medium heat. |
| 4. | Add peach slices and stir to coat. |
| 5. | In a separate bowl, whisk together sugar, cornstarch, corn syrup, and pumpkin pie spice. |
| 6. | Add the spice mixture to the peaches and stir until well combined. |
| 7. | Add vanilla and eggs and stir again. |
| 8. | Pour the peach mixture into the prepared pie crust. |
| 9. | Roll out the second half of the pie crust and place on top of the peach filling. |
| 10. | Crimp the edges of the pie crust to seal in the filling. |
| 11. | In a small bowl, whisk together granulated sugar, lemon juice, and peach syrup. |
| 12. | Brush the mixture over the top of the pie crust. |
| 13. | Bake for 50-60 minutes, or until the filling is bubbly and the crust is golden brown. |
| 14. | Allow the pie to cool for at least 30 minutes before slicing and serving. |
This pie is bursting with the sweet and tangy flavor of fresh peaches.
It is easy to make and sure to be a crowd-pleaser at any summer gathering.
Pies can be high in calories and sugar, so it is important to enjoy in moderation as part of a balanced diet.
Peaches are a rich source of vitamins A and C, which help to support healthy skin and boost the immune system.
They are also high in fiber, which aids in digestion and promotes feelings of fullness.
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