Fresh Peach Pie (Print Version)

# Ingredients:

→ For the Peach Filling

01 - 7 cups peeled and diced peaches (about 2 lbs 8 oz)
02 - 1 tablespoon lemon juice
03 - 1/2 teaspoon vanilla extract
04 - 1/2 teaspoon almond extract
05 - 1/4 cup granulated sugar
06 - 1/4 cup packed light brown sugar
07 - 1 teaspoon ground cinnamon
08 - 1/2 teaspoon ground nutmeg
09 - 1/4 teaspoon ground ginger
10 - 1/8 teaspoon ground cloves
11 - 1/4 cup cornstarch

→ For the Pie Crust

12 - 1 refrigerated pie crust
13 - 1 large egg
14 - 1 tablespoon water
15 - Flour for dusting

→ For the Crumble Topping

16 - 1/2 cup all-purpose flour
17 - 1/4 cup packed light brown sugar
18 - 1 1/2 teaspoons ground cinnamon
19 - Pinch of salt
20 - 3 tablespoons unsalted butter, softened

# Instructions:

01 - Peel and dice the peaches and put them in a large bowl. Stir in the lemon juice, vanilla extract, almond extract, both sugars, all the spices, and cornstarch until everything is well coated. Set it aside and let it rest for 10 minutes.
02 - Pour the peach mixture into a large skillet and heat it over medium-high heat. Stir constantly for 5 to 7 minutes until the mixture thickens up nicely. Take it off the heat and let it cool completely.
03 - Let the refrigerated pie crust sit at room temperature for about 15 minutes. Unroll it and dust the bottom lightly with flour. Place the crust in a 9-inch pie plate, fold the excess dough under itself, and crimp the edges to make them pretty.
04 - Whisk together the egg and water. Brush this egg wash on the bottom and sides of the pie crust. Pop the pie plate in the fridge until you're ready to use it.
05 - In a small bowl, mix together the flour, brown sugar, cinnamon, and salt. Add the softened butter and use a pastry blender or fork to cut it into the dry ingredients until it's all combined. Use your hands to squeeze the mixture into clumps, then break it apart into smaller crumbly pieces. Put this in the fridge until you're ready to assemble the pie.
06 - Heat your oven to 425 degrees.
07 - Once the peach filling is completely cool, spoon it into the chilled pie crust. Sprinkle the crumble topping evenly over the filling. Place the pie plate on a baking sheet and put it in the oven. Bake for 20 minutes.
08 - Turn the oven temperature down to 375 degrees. Put a pie shield or some foil around the edges of the crust to keep them from getting too dark. Keep baking for another 30 to 35 minutes. The pie is ready when the crumble topping is golden brown and you can see the juices bubbling around the edges.
09 - Take the pie out and put it on a wire rack to cool completely. This helps the filling set. Serve warm or at room temperature, ideally with a scoop of vanilla ice cream! Cover and refrigerate any leftovers.

# Notes:

01 - This pie is amazing served warm with vanilla ice cream.
02 - Make sure the filling cools completely before adding it to the crust, or it might make the bottom soggy.
03 - Fresh peaches work best, but you can use frozen if needed - just thaw and drain them well first.
04 - Store covered in the fridge for up to 3 days.

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