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Description
One of summer’s sweetest traditions is a slice of homemade peach pie. Made with fresh peaches and a refrigerated pie crust for ease, McCormick® Ground Cinnamon and Vanilla bring everything together to create a peach pie filling that’s full of warm, sweet flavor, and lots of love. Try our fresh peach pie recipe with our homemade Vanilla or Cinnamon Pie Crust.
Ingredients
US|METRIC
8 SERVINGS
- 3 lb. fresh peaches (peeled, pitted and sliced, about 7 cups)
- 1/2 cup sugar (divided)
- 1 tsp. lemon zest
- 1 Tbsp. fresh lemon juice
- 1/4 tsp. salt (divided)
- 14.1 oz. refrigerated pie crusts (2 crusts)
- 3 Tbsp. corn starch
- 1 tsp. McCormick Cinnamon (Ground)
- 1 Tbsp. pure vanilla extract
- 1 Tbsp. water
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Directions
- Mix peaches, 1/2 cup of the sugar, lemon zest and juice, and 1/4 teaspoon of the salt in large heat-safe bowl until well blended. Let stand 30 minutes.
- Meanwhile, prepare pie crust as directed on package. Roll each crust into 12-inch circle on lightly floured surface. Press 1 crust into bottom of 9-inch pie plate. Cut remaining crust into 10 strips, about 1-inch wide. Refrigerate pie plate with bottom crust and prepared strips until ready to assemble pie.
- Preheat oven to 425°F. Drain peaches, reserving 8 tablespoons of the juice. Return peaches to bowl. Mix 2 tablespoons of the remaining sugar, remaining 1/8 teaspoon salt, corn starch and cinnamon in small bowl. Add 2 tablespoons of the reserved juice to cornstarch mixture, stirring to mix well; set aside. Place remaining 6 tablespoons juice in small saucepan. Bring to simmer on medium-low heat. Stir in vanilla. Whisk cornstarch mixture into saucepan. Cook and stir just until thickened and smooth, about 30 seconds. Remove from heat. Pour syrup mixture over peaches; toss to coat. Allow to cool slightly.
- Spoon peach mixture into chilled pastry-lined pie plate. Arrange pie dough strips over top to create a lattice over filling (see Tip below for detailed instructions). Trim dough strips about 1/2-inch longer than bottom pie crust. Fold strips underneath crust and pinch to adhere. Crimp or flute edges of crust, as desired. Brush lattice with water and sprinkle evenly with remaining 1 tablespoon sugar. Place pie plate on large shallow baking pan.
- Bake 25 minutes or until crust is lightly browned. Reduce heat to 375°F. Rotate pan and pie. Bake 30 to 35 minutes longer, until crust is golden brown and filling is bubbly. Cool on wire rack. Serve with vanilla ice cream, if desired. Test Kitchen Tips: · How to weave a lattice top crust: Using the longer strips for the center of the pie and shorter strips for the edges, arrange 5 of the pie dough strips vertically over top of filling, leaving about 1 inch of space between each strip. Fold back every-other strip (2 & 4) to just above the midline of the pie. Place one of the longer strips across the pie horizontally, just below the fold. Fold vertical strips back down over top of the horizontal strip. Fold back the opposite vertical strips (1, 3, and 5) and place another strip below the first horizontal strip, again leaving about 1 inch of space between them. Fold vertical strips back down over top. Repeat this process with one more strip below, and then 2 strips above the first crosswise strip. Work quickly, as the warm pie filling may make the dough difficult to work with. · After 15 to 20 minutes of baking, cover edge of crust with strips of foil to prevent excessive browning.
NutritionView More
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360Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories360Calories from Fat110 |
% DAILY VALUE |
Total Fat12g18% |
Saturated Fat5g25% |
Trans Fat |
Cholesterol |
Sodium280mg12% |
Potassium370mg11% |
Protein3g |
Calories from Fat110 |
% DAILY VALUE |
Total Carbohydrate58g19% |
Dietary Fiber5g20% |
Sugars26g |
Vitamin A10% |
Vitamin C20% |
Calcium2% |
Iron4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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