1 double crust pie dough
2 to 2-1/2 lbs fresh peaches, peeled and sliced
3/4 cup sugar
1/4 cup sugar
1/4 cup cornstarch
1 tsp cinnamon
1/4 tsp salt
1-1/2 Tbsp butter
Whipping Cream, for top
Granulated sugar, for top
In a large bowl, combine the fresh peaches, sugar, cornstarch, cinnamon and salt. Stir thoroughly. Set aside.
Roll out the bottom crust for the pie and line the bottom of the pie pan with it, leaving a 1/2″ overhang.
Pour the peach mixture into the bottom crust, spreading evenly and making sure you get all the juice out of the bowl and into your pie.
Dot the peaches evenly with butter.
Using a pastry brush, lightly brush a little cream to the pie crust to overhang, so when it comes time to seal teh top and bottom crusts together, it will act like glue.
Roll out the top crust and place over the peaces.
Cut a 1/2″ overhang so the top and bottom crusts match up and pinch together to seal. Use our fingers to create a wavy design around the entire pie.
With a sharp knife, poke several holes in the top to allow steam to escape.
Lightly brush cram over the entire top and wavy crust. Sprinkle with sugar. Once this has baked there will be a nice sugary crunch to the top pie crust. So yummy!
Bake in a 375 degree oven for about 40-45 minutes or until the top is a dark golden brown.
Cool completely before cutting into the pie, in order for the filling to setup properly.
Service with Vanilla ice cream or fresh whipped cream.