Servings 12 servings
Ingredients
- All-purpose flour
- 2 (14.1-oz.) boxes store-bought pie crust (4 circular pie crusts total; See Kelly's Note)
- 5 pounds peaches (about 12 medium peaches), peeled, pitted and sliced
- 1/3 cup packed light brown sugar
- 1 teaspoon cinnamon
- 5 Tablespoons cornstarch
- 1 large egg
- Crystal sanding sugar (optional)
Instructions
- Preheat the oven to 400°F.
- Lightly flour your work surface then stack two of the pie crusts on top of one another.
- Roll the crusts into a rectangle measuring 12x17 inches. Transfer the dough into a 10x15-inch jelly roll pan, leaving the edges untrimmed.
- In a large bowl, stir together the sliced peaches, brown sugar, cinnamon and cornstarch. Using a slotted spoon, transfer the peach filling into the pie crust, spreading it evenly.
- Lightly flour your work surface again then use any shape cookie cutters to cut out shapes from the two remaining pie crusts. (The scraps can be re-rolled.) Arrange the shapes atop the peach filling in a single layer.
- Using your fingers, crimp the pie crust around the edges.
- Whisk the egg then brush it over the top and sides of the pie. Sprinkle the top of the crust with sanding sugar (optional).
- Bake the pie for 28 to 35 minutes or until the crust is golden brown and cooked through.
- Remove the pie from the oven and let it cool for about 30 minutes or until the juices have set. Slice and serve.
Kelly's Note:
- If you'd like to make the lattice top crust as shown in the photos, you will need an additional box (2 rounds) of pie crust.