Peach Pie

Instructions

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1. 1 Gather the ingredients and place a sheet pan on the lower third rack of the oven (to catch drips and help the bottom crust cook evenly). Preheat the oven to 400°F.
2. 2 Chop your peaches and remove the pits.
3. 3 In a large bowl, combine peaches, brown sugar, flour, lemon juice, cinnamon, and ground ginger. Stir until evenly coated.
4. 4 Roll out one pie crust and gently press it into the pie dish, making sure it’s evenly spaced and pressed into the corners.
5. 5 Pour the peach filling into the crust-lined pie dish. Dot the top with 2 Tbsp cubed butter.
6. 6 Roll out the second crust and place it over the filling, pinching the edges of the bottom and top crusts together.
7. 7 Crimp the edges of the pie and cut vents. Melt the remaining 1 Tbsp of melted butter and brush it on top of the pie evenly.***
8. 8 Cover the edges of the crust with a pie shield or foil to prevent over-browning. Place the pie on the preheated sheet pan in the oven. Bake at 400°F for 25 minutes.
9. 9 Reduce the oven temperature to 375°F, remove the pie shield/foil, and continue baking for 40–55 minutes, or until the crust is golden and the filling is bubbling up through the vents.
10. 10 Let the pie cool for at least 3 hours before slicing to allow the filling to fully set. Enjoy!