Fresh Peach Pie is perfect for the summer with a flaky crust and sweet cream and peach filling made from scratch. This is the best dessert for peaches!
In a large bowl toss together the sliced peaches, brown sugar, granulated sugar and cinnamon, combine well.
CREAM FILLING
In a medium bowl whisk together the egg, sugar, cream and vanilla until well combined.
PUTTING IT TOGETHER
Pre-heat oven to 400 F (200C). Lightly grease and flour an 8-9 inch (20-22 cm) pie plate.
Roll out the pie dough * into 2 rounds ⅛ inch thickness each, the first round fit it into the prepared pie plate, prick the bottom of the crust. Brush with the lightly beaten egg white (this prevents a soggy bottom crust). Add the peaches. Pour the cream filling on top and top with the second round. You can either make strips (as per the photos) or leave the crust whole, be sure to cut out a square or round on top of the crust for moisture to escape. Flute and seal the edges of the dough. Brush the top with milk. To prevent the edges from baking too much or burning, cover the edges with foil, bake 15 minutes, reduce the temperature to 350F (180C) and continue to bake for 25-30 minutes until golden or filling is bubbling. Cool in the pan on rack. Serve warm or room temperature with a scoop of ice cream if desired. Enjoy!
*I used a Brown Sugar Crust you can use a homemade or store bought crust.
Notes
Store leftovers covered in the fridge. Serve room temperature or warm in a low oven if desired. Leftovers will last 4-5 days in the fridge.