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Peach Pie from PieLab

Photo: Oxmoor House
Yield Makes 8 servings

Ingredients

  • 3/4 cup sugar
  • 1/4 cup cornstarch
  • 1 teaspoon ground cinnamon
  • 4 cups sliced fresh peaches
  • 1 (14.1-oz.) package refrigerated piecrusts

How to Make It

  1. Preheat oven to 350°. Whisk together first 3 ingredients in a saucepan until blended. Add peaches, tossing to coat. Cook, stirring constantly, over medium heat until thick and bubbly. Remove from heat and cool 15 minutes.

  2. Meanwhile, unroll piecrusts onto a lightly floured surface; roll out each to a 12-inch circle. Fit 1 piecrust into a 9-inch pie plate. Spoon cooled peach filling into prepared crust. Place remaining piecrust over filling; fold edges under, sealing to bottom crust, and crimp. Cut 4 or 5 slits in top of pie for steam to escape.

  3. Bake at 350° for 1 hour. Remove to a wire rack. Cool 2 hours before serving.

Southern Living Off the Eaten Path