Peach pie isn’t that difficult to make in the summer, especially when you use a store-bought crust instead of one that's homemade. Make the process even quicker by adding peaches with the skins on, lending their bright color to the pie. And on a beautiful summer day, wouldn't you rather skip the step that has you standing over a pot of steaming hot water blanching peaches to remove their skins?
1/2 cup granulated sugar
3 tablespoons cornstarch
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
6 to 8 cups fresh peaches, pitted and sliced into eighths
1 (14.1-ounce) package refrigerated pie dough
1 tablespoon milk
1 tablespoon turbinado sugar
How to Make It
Preheat oven to 425°.
Combine first 4 ingredients (through salt) in a large bowl, stirring with a whisk. Add peaches; toss gently to coat with sugar mixture.
Fit one-half of dough into a 9-inch pie plate coated with cooking spray. Cut remaining half of dough into 10 (3/4-inch-wide) strips, reserving remaining dough for another use.
Spoon peach filling into prepared crust. Arrange dough strips in a lattice pattern on top of filling. Turn edges under; flute. Brush dough with milk, and sprinkle with turbinado sugar.
Bake at 425° for 30 minutes, shielding edges of piecrust with foil after 20 minutes. Reduce oven temperature to 375°. Bake an additional 15 minutes or until golden and bubbly. Cool on a wire rack at least 2 hours before cutting.