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Categories:
granulated sugar cornstarch ground cinnamon kosher salt fresh peaches cooking spray milk turbinado sugar
Viewed: 20 - Published at: 5 years agoIngredients
- 1/2 cup granulated sugar
- 3 tablespoons cornstarch
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 6 to 8 cups fresh peaches, pitted and sliced into eighths
- 1 (14.1-ounce) package refrigerated pie dough
- Cooking spray
- 1 tablespoon milk
- 1 tablespoon turbinado sugar
Method
- Preheat oven to 425°.
- Combine first 4 ingredients (through salt) in a large bowl, stirring with a whisk. Add peaches; toss gently to coat with sugar mixture.
- Fit one-half of dough into a 9-inch pie plate coated with cooking spray. Cut remaining half of dough into 10 (3/4-inch-wide) strips, reserving remaining dough for another use.
- Spoon peach filling into prepared crust. Arrange dough strips in a lattice pattern on top of filling. Turn edges under; flute. Brush dough with milk, and sprinkle with turbinado sugar.
- Bake at 425° for 30 minutes, shielding edges of piecrust with foil after 20 minutes. Reduce oven temperature to 375°. Bake an additional 15 minutes or until golden and bubbly. Cool on a wire rack at least 2 hours before cutting.
