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Maria Antoinette

Southern Style Peach Pie

If you like peach cobbler then you're going to love peach pie. This southern dish is a staple and I’m sharing my favorite and most simple way to prepare it.
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Ingredients Method

Ingredients
  

  • 2 29 oz Canned peaches, drained
  • 1 cup of sugar
  • 1/4 cup all-purpose flour
  • 1 oz of Bourbon whiskey will work too
  • 1 tablespoon ground cinnamon
  • 1/4 cup all-purpose flour
  • 1 teaspoon vanilla
  • 1 teaspoon lemon juice
  • 1/2 teaspoon freshly grated nutmeg
  • Fine sea salt

Method
 

Assembly
  1. Preheat oven to 375
  2. Pillsbury Pie Crust Chilled
  3. 1 egg, beaten
  4. Ground cinnamon
  5. Sugar
  6. Ice cream
  7. In a large bowl combine the drained peaches, sugar, flour, bourbon, ground cinnamon, vanilla, lemon juice, nutmeg, and salt. Fold all ingredients together. Set aside.
    Remove pre-made crust from the refrigerator. Open the first pack of pre-made crust unroll it and line your 9.5 round pie dish with the crust. Make sure to press any access dough to the side of the dish. Spoon in the peach filling using some but not all of the liquid. Place the second pre-made pie crust on top of the peach. You can tuck the excess dough or make a design.
    Brush the top of the dough with the beaten egg, dust with the cinnamon and sugar. Take a knife and pierce the top in several places to create a vent for steam. If you do not tuck your excess dough wrap the edges of your dish to prevent the dough from burning. Bake until the crust is golden brown, about 1 hour.
    Remove from the oven and let the pie cool before serving. Serve with ice cream.