Best Baked Fresh Peach Pie Recipe

Preheat oven to 450° (F)

Line the bottom and sides of a deep-dish 9-inch pie plate with one crust. Lightly brush the crust with some of the beaten egg to prevent the dough from becoming soggy later. Set the second crust aside.

Place the peaches in a large bowl, sprinkle with lemon juice, and gently mix.

In a separate bowl, combine sugar, flour, cinnamon, nutmeg, cardamon, and salt. Whisk together. Pour over the peaches and mix until combined.

Pour peach filling into the bottom of the pie crust. Dot with softened butter.

Cover the filling with the remaining pie crust. Trim crust to edge of pie plate. Flute the edges. Brush with the remaining egg on top, cut several slits in the top crust to allow steam to escape. Place the pie on a baking sheet to prevent spillage from burning on the bottom of the oven.

Bake the pie in a preheated oven for 15 minutes. Reduce the heat to 350°(F) and bake until the crust is golden brown and the juice begins to bubble through the vents. About 45–50 minutes depending on the oven. If the edges brown too fast, cover them with strips of aluminum foil halfway through baking.

Remove from the oven, place on the cooling rack, cool for a minimum of 1 hour, or until completely cool for a firm set. Slice and enjoy.