Ingredients:
For the Filling:
- 5-6 large ripe peaches, peeled, pitted, and sliced
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 tablespoon lemon zest
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cardamom (optional)
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- Pinch of salt
For the Crust:
- 2 pie crusts (homemade or store-bought)
- 1 tablespoon butter, cut into small pieces
- 1 egg, beaten (for egg wash)
- 1 tablespoon coarse sugar (optional, for sprinkling)
Instructions:
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Prepare the Filling:
- In a large bowl, combine the sliced peaches, granulated sugar, brown sugar, lemon zest, ground cinnamon, ground ginger, ground cardamom, cornstarch, vanilla extract, and a pinch of salt. Mix well to coat the peaches evenly with the spices and sugars. Let the mixture sit for about 10-15 minutes to allow the flavors to meld and the peaches to release some of their juices.
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Prepare the Crust:
- Preheat the oven to 400°F (200°C).
- Roll out one of the pie crusts and fit it into a 9-inch pie dish. Trim any excess crust around the edges.
- Pour the peach filling into the prepared pie crust, spreading it out evenly. Dot the filling with small pieces of butter.
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Top the Pie:
- Roll out the second pie crust and place it over the filling. You can leave it whole, create a lattice pattern, or cut out shapes for a decorative top.
- Trim and crimp the edges to seal the pie. Brush the top crust with the beaten egg for a golden finish, and sprinkle with coarse sugar if desired.
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Bake the Pie:
- Place the pie on a baking sheet to catch any drips. Bake in the preheated oven for 45-55 minutes, or until the crust is golden brown and the filling is bubbling.
- If the crust starts to brown too quickly, cover the edges with aluminum foil.
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Cool and Serve:
- Allow the pie to cool for at least 2 hours before slicing to let the filling set.
- Serve the pie warm or at room temperature with a scoop of vanilla ice cream or a dollop of whipped cream.
