Use the instructions in my homemade Crisco pie crust post to make a tender shortening crust! You can also use a store-bought crust, just be sure to have two as this is a double crusted pie.
Rolling the dough:
Roll out both top and bottom crusts to ¼ inch thick. If it cracks, it is a little too cold. Let it sit out for 5-8 minutes. If using an all butter pie crust or vodka pie crust, roll thinner to 1/8th inch.
Make filling & assemble:
Preheat the oven to 350°F.
Peel and chop your peaches. Place peaches in the bottom pie shell.
Whisk together sugar, butter, flour and egg until smooth. Pour mixture over the top of the peaches. Do not stir, as the flavors will meld during baking.
Cover with top crust and cut vents, or lattice the crust decoratively. For more instructions on latticing see this how to lattice pie crust tutorial. Crimp your top and bottom crusts together.
Place the dish on a rimmed baking sheet and bake in a preheated oven for 1 hour and 10 minutes or until the filling is bubbling in the center and the crust is golden brown. Let it cool prior to slicing and serving.
Video
Notes
Yield: 1, 9 inch pie. Technique – Be sure to allow the filling to boil in the center. This cooks out the flour taste as well as ensures the eggs are cooked as well.Variations – Add a hint of spice like cinnamon, apple pie spice or even Chinese 5 Spice! Try adding fresh ginger or unexpected herbs to add a savory note. Storage – Store covered at room temperature for 3 days, refrigerated for a week or frozen for up to 2 months.Pie Filling adapted from One Big Table by Molly O’Neill.