A delightful peach pie with a golden crust and a hint of cinnamon, perfect for any occasion.
Preheat your oven to 425°F (220°C).
Preheating ensures even baking from the start.
Peel and slice the peaches into thin wedges.
Blanch peaches in hot water for easy peeling.
In a mixing bowl, combine the peach slices with the juice of one lemon.
Lemon juice prevents the peaches from browning.
Mix the sugar, flour, and cinnamon in a separate bowl, then add to the peaches and stir until evenly coated.
Ensure the dry ingredients are well mixed before adding to the peaches.
Place one pie crust in the pie pan and fill with the peach mixture.
Press the crust gently to fit the pan snugly.
Dot the filling with small pieces of butter.
This adds richness to the filling.
Cover with the second pie crust, seal the edges, and cut small slits in the top for ventilation.
Crimp the edges for a decorative touch.
Cover the edges of the crust with aluminum foil to prevent over-browning.
Remove the foil during the last 15 minutes of baking for even browning.
Bake the pie in the preheated oven for 35 to 45 minutes, or until the crust is golden brown and the filling is bubbling.
Place the pie on a baking sheet to catch any drips.
Let the pie cool for at least 30 minutes before serving.
Cooling allows the filling to set for cleaner slices.
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