Food Network: Spiced Peach Pie

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Spiced Peach Pie
Recipe courtesy Sandra Lee, 2007

Ingredients
For filling:
2 (12-ounce) bags frozen peach slices
1/2 cup brown sugar
1/2 cup sugar
1/4 cup instant tapioca
2 tablespoons crystalized ginger, finely chopped
1/2 teaspoon ground cinnamon

For crust:
1 (11-ounces) box pie crust mix
1/3 cup plus 1 tablespoon peach nectar, chilled, divided
1 egg
2 tablespoons coarse sugar, for dusting, optional

Directions

Preheat oven to 400 degrees F.

Ingredients
For filling:

Directions
In a medium bowl, stir to combine all filling ingredients. Set aside for
15 minutes.

Ingredients
For crust:

Directions
In a large bowl, stir together pie crust mix and 1/3 cup chilled peach
nectar until dough forms a ball. Split dough in half, and form into 2 disks.

On a lightly floured surface, use a rolling pin to roll dough 1 1/2-inches larger than an
upside-down 9-inch pie pan. Fold dough in half and unfold over pie pan. Press onto bottom of pan.

Fill pie shell with peach filling mixture; set aside.

Roll out remaining dough and place over filled pie shell. Pinch the edges of the pie together or
crimp with a fork. Trim away any excess dough.

Lightly beat egg with 1 tablespoon peach nectar or water to make egg wash. Use a pastry brush to
lightly brush top of pie with egg wash. Sprinkle with sugar. Cut slit in center to vent pie.

Bake in preheated oven for 45 to 60 minutes or until crust is golden and filling is bubbling through
vent. If edges get too brown, cover edges with foil to prevent burning.

Cool before slicing.