6cupspeeled sliced peaches,cut into 3/4 inch wedges [see tip]
1/2cupgranulated sugar,plus a little extra to sprinkle on top
1/4cupdark brown sugar,firmly packed
1/4teaspooncinnamon
1/8teaspoonsalt
1teaspoonfresh lemon juice
1/2teaspoonlemon zest
1teaspoonvanilla extract
4tablespoonscornstarch
1tablespoonunsalted butter,cubed
1egg white + 1 teaspoon of water,whisk together to make an egg wash
1prepared pastry for double-crust pie,9-inch
Instructions
Preheat oven to 400° degrees. Place a cookie sheet lined with foil in the oven to preheat. You’ll place your prepared peach pie on this cookie sheet to bake. Preheating a cookie sheet is a great way to help transfer heat to the bottom of the pie crust, allowing it to crisp nicely.
Tip – Bring a large pot of water to a rolling boil. Carefully place 8 ripe, but firm, medium-sized peaches, into the pot of boiling water. Blanch* for about 45 seconds to 1 minute, or until the skin loosens a bit from the peach. Remove blanched peaches with a slotted spoon and place into a bowl of ice water. Once cool, peel peaches and discard the skin.
Cut peaches in half; remove and discard the pit, making sure there are no remaining pit pieces attached to the core. Slice peaches into 3/4 inch pieces, and place in a large mixing bowl. In a separate bowl combine sugar, brown sugar, cinnamon, and salt; mix until well combined. To the bowl of sliced peaches add lemon juice, lemon zest, vanilla extract, sugar-cinnamon-salt mixture, and mix well. Add the cornstarch; gently mix until well combined.
Spoon peaches and their juices into a prepared pie shell. Dot with butter and place the top pie shell over the filling. Fold edges over and crimp together. Make four slits on top to vent while baking. Brush pie shell with egg wash and sprinkle with sugar. Place on preheated cookie sheet and bake at 400° for 15 minutes. Reduce heat to 350° and bake for an additional 45 minutes, or until crust is nicely browned and juices are bubbling. If the edges become dark too quickly, cover with foil during baking. Once finished, remove to a wire rack and cool for two hours before serving.
*Blanching
A term used to prepare (the fruit or vegetable) for further freezing or cooking by immersing briefly in boiling water.