This is a simple, quick, old fashioned, baked, two crust peach pie made with thick syrup peaches and extra crust inside pie.
INGREDIENTS
2 large cans of sliced peaches in thick syrup
1/4 cup white sugar
1/4 cup brown sugar
1 1/2 tsp of lemon juice
1 tsp of pure vanilla
1 tsp cinnamon
1 stick of butter
3 tbs of cornstarch
1/2 cup of milk
1 box of Pillsbury Refrigerated Pie Crust, 2 count
INSTRUCTIONS
- Pour in large bowl peaches (drain juice from 1 can and reserve ½ of juice from other can), white sugar, brown sugar, lemon juice, vanilla, and cinnamon. Stir well.
- Place butter in pan on stove, melt to bubble stage over high heat, and add bowl of seasoned peaches.
- Add cornstarch in milk for slurry. Add to peaches and stir well.
- Allow to cook on high heat until the syrup thickens up, which should take anywhere from 5-10 minutes. Reduce while preparing crust.
- Preheat oven to 350o F.
- Take your pie crust and cover the bottom of a baking pan. Vent with fork tings. Bake until beginning to turn brown. Remove from oven.
- Cover crust in baking pan with peaches. Add some of the syrup but not too much.
- Cover the peaches with another layer of pie crust. Cut heat vents.
- Pour ½ stick of melted butter over the pie crust and sprinkle a mixture of white sugar and cinnamon over the crust very lightly.
- Time varies—allow it to bake until it’s brown on top.
Note: If you prefer extra crust, bake some pie pastry in strips. Layer half of peaches, add layer of baked strips, and then the other half of peaches.
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