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Peach Pie

Cakes Desserts

Ingredients

  • 1 pie crust
  • 2 400g cans canned peach slices, drained
  • 1 cup light brown sugar
  • ⅓ cup cornstarch
  • 1 tbsp lemon juice
  • ¼ tsp ground nutmeg
  • 1 large egg beaten with a splash of water to create an egg wash
  • 1 tablespoon turbinado or coarse sugar, optional

Method

  1. Preheat the oven to 175°C and grease a 9” pie pan with nonstick baking spray. Unroll one pie crust into the pie pan and gently press it into the bottom and sides, or use a ready-made pie crust.
  2. In a large bowl, mix together the peaches, brown sugar, cornstarch, lemon juice, and nutmeg until well combined.
  3. Transfer the peach mixture to the pie pan and smooth it into an even layer, arranging the segments in a neat circular pattern.
  4. Bake the pie for 30-45 minutes, or until the crust is golden brown and the filling is bubbly. Remove the pie from the oven and allow it to cool to room temperature.
  5. The pie can be served slightly warm or at room temperature but for easy cutting, transfer the pie to the fridge and allow it to chill for 2 hours before serving.
  6. Slice and serve with a dollop of whipped cream or vanilla ice cream.