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Ingredients
- , one half shaped and chilled in a pie plate, the other rolled out flat and chilled on a floured sheet pan
- 4 pounds fresh, ripe yellow peaches, (peeled, if desired), pitted, and cut into 1/8ths
- 1/2 cup sugar, plus more for sprinkling on top
- 1/4 cup cornstarch or small-grain instant tapioca
- Zest of 1 lime
- Egg wash (1 egg and 1 large pinch of salt, beaten)
Method
- Preheat the oven to 425° F. In a large bowl, combine peach slices, sugar, cornstarch or tapioca, and lime zest. Toss the mixture until the peaches are evenly coated, then pour into the prepared, chilled pie shell.
- Cover the fruit with the prepared, chilled top crust, shape as desired. Chill the shaped pie for at least 20 minutes.
- Brush the top of the chilled pie with egg wash just before baking. Sprinkle with sugar and bake at 425° for 15 minutes, rotating the pie halfway through. After 15 minutes, lower the oven temperature to 375° and continue baking for 30 to 40 minutes, rotating again halfway through. Bake until the top is golden brown the the filling is bubbling all over.
