This recipe is loosely, very loosely adapted from a Peach Cobbler recipe in my River Roads II cookbook, that I gush so much about. This pie turned out way better than my expectations would have ever dared to dream!
Instead of you rolling you eyes and sighing while I go on and on about how good this pie is, let just start baking.
Because this pie was made on the fly, I didn't have the inclination to make my own pie crust, I used the store bought stuff.
1 box refrigerated pie crust (each box contains two rolls of pie crust5 peaches peeled, de-seeded and sliced into 6 slices per peach
1/4 cup of water1 cup organic sugar (white granulated sugar is fine too)
1 tablespoon of flour
Pinch of salt
1/2 cup butter melted
Preheat oven to 350 degrees. Spray pie dish with non-stick cooking spray. Place one of the sheets of pie dough into the pie dish, side will hang over. Using a fork, poke holes in the dough all over.
Cook peaches in water until tender. Mix flour, salt and sugar. Add to peaches and combine. Pour melted butter into the peach mixture and combine. Pour peach mixture into prepared pie dish.
Cut the remaining sheet of dough into lattice pieces and weave on top of peach mixture. Brush egg wash over lattice peaches and lightly sprinkle with granulated sugar.
Bake pie in preheated 350 degree oven for 40 to 45 minutes. Cool and serve.