Country Cinnamon Peach Pie

Steps

How to make it

Prep 20 min · Cook 28 min

1. Prep: roll out 2 pie crusts to fit the pan; toss diced peaches with 1 tsp cinnamon and 40 g sugar and rest 10 minutes to release juice; beat 1 egg for egg wash.
2. Fit the bottom crust in the pie dish and prick the base evenly with a fork (to prevent puffing); cover with parchment and pie weights (or beans) and blind-bake at 180°C 10 minutes until the edges just set.
3. Remove weights and parchment; spread peach filling with its juices into the crust, mounding slightly above the rim; top with lattice or a full top crust and pinch edges firmly.
4. Brush the crust with egg wash and sprinkle a little extra sugar for shine; wrap pie edges in foil to prevent over-browning.
5. Bake at 180°C 30–35 minutes until the crust is golden and the filling bubbles in the center (a skewer should show no raw starch).
6. Cool on a rack at least 15 minutes so the filling sets before slicing (cutting too early makes the filling run).
7. Slice and serve with 2 scoops vanilla ice cream; set 30 g unsalted butter and 2 Tbsp granulated sugar on the side for dipping.
8. Serve while the pie is still warm and the ice cream cold—the sweet-salty temperature contrast matches Second Floor country pie service.

Tips & storage

Make it easier

• Finish the main component and sauce separately before plating so the textures stay layered.
• Keep cold garnish and hot proteins apart until the final minute for a more restaurant-like result.
• Drain vegetables well before cooking; excess water steams them and softens the texture.

Best enjoyed on the day it is made; refrigerate components separately when possible and reheat gently.

Substitutions

Optional add-ins