Ingredients:

  • 6 cups (900g) frozen peach slices
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (32g) cornstarch
  • 1 tbsp (10g) quick-cooking tapioca
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tsp (2.6g) ground cinnamon
  • 1/4 tsp (1.5g) salt
  • 2 tbsp (28g) unsalted butter, chilled and cubed
  • 1 package (450g) double pie crust
  • 1 large egg, beaten
  • 1 tbsp (12g) turbinado or coarse sugar

Instructions:

  1. In a large bowl, combine the frozen peach slices, sugar, cornstarch, tapioca, lemon juice, cinnamon, and salt.
  2. Toss gently with a spoon until the peaches are evenly coated and the sugar looks like a thick paste; the mixture should appear glossy.
  3. Roll out the bottom crust and fit it into a 9-inch pie pan, pressing it gently against the sides.
  4. Pour the peach mixture into the crust, piling them slightly higher in the center.
  5. Dot the top of the peaches with the cubed chilled butter.
  6. Lay the second crust over the top (full cover with vents or lattice weave) and crimp the edges firmly to seal.
  7. Brush the top crust liberally with the beaten egg and sprinkle with coarse sugar.
  8. Bake at 400°F (200°C) for 20 minutes to set the crust.
  9. Reduce heat to 375°F (190°C) and bake for another 50-60 minutes until the crust is deep mahogany and filling is bubbling.