Tony and Audrey made the crust for this two-crust peach pie. I did the filling and finished the pie while they were watching a movie.Filling: Ingredients for a 10-inch pie. 3 C. fresh peaches, peeled, large cubes; 2/3 C. granulated sugar; 1/3 C. melted unsalted butter; 1/4 C. lemon juice; 2 Tb. lemon zest.
Glaze: One egg mixed with one tablespoon milk or cream. Mix and brush on pie crust before baking.
Optional Topping: 1/2 C. whipping cream, whipped with 1 Tb. granulated sugar and 1 tsp. natural vanilla extract. Or, good vanilla ice cream.
Directions: Arrange peach pieces on pie plate with bottom crust. Mix remaining ingredients in a bowl and pour over peaches. Cover with upper crust and bake pie at 400° for 15 minutes, at 300° for 50 more minutes or until center starts bubbling and crust is golden. Top with cream or ice cream.
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