Description
A delicious peach pie with a flaky lattice crust.
Ingredients
Scale
- 1 recipe Small Pie Crust
- 2 cups peach pie filling (homemade or canned)
- 1 large egg, beaten with fork
Instructions
- Have two 6-ounce ramekins ready, then make your small pie crust recipe (get instructions here).
- Take one dough piece out of the refrigerator. On a lightly floured surface, roll it into a circle slightly bigger than your ramekin. Line the bottom and sides of the ramekin with the crust, patching it together if necessary.
- Fill the crust with 1 cup pie filling.
- Take another dough piece and roll it into a circle just big enough to cover the top. Cut it into strips to make a lattice crust OR place the whole dough on top as a single piece and seal the edges. If covering the whole pie, cut a few slits in the top to let steam escape.
- Repeat with the remaining pie dough and filling. Refrigerate both pies while you preheat the oven.
- Preheat oven to 350F. Once the oven is ready, place both ramekins on a cookie sheet then brush the tops with the beaten egg.
- Bake for 35-40 minutes or until bubbly and the tops are golden brown.
- Cool for 15 minutes then serve warm or at room temperature. You can also make it in an air fryer at 350F for 20 minutes or until golden brown.
- Store leftover pie in an airtight container or covered tightly with plastic wrap for up to 4 days.
Notes
- For best results, chill the dough before rolling it out.
- You can use either fresh peaches or canned peach filling.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pie
- Calories: 350
- Sugar: 15g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg