Peach Pie from PieLab

Photo: Oxmoor House
Recipe from Oxmoor House

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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

Preparation

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