Ingredients:
For the Filling:
6–8 cups sliced peaches (fresh or drained canned)
1 cup granulated sugar
½ cup brown sugar
2 tsp cinnamon
¼ tsp nutmeg
1 tsp vanilla extract
2 tbsp lemon juice
2 tbsp cornstarch (or ¼ cup flour for thickening)
4 tbsp butter, cut into small pieces
For the Crust:
3 refrigerated pie crusts (or homemade if you prefer)
Optional: 1 egg + 1 tbsp water (for egg wash)
Optional: cinnamon-sugar for topping
🥣 Instructions:
1. Preheat Oven:
Preheat to 375°F (190°C). Grease a 9×13-inch baking dish.
2. Prepare the Peach Filling:
In a large bowl, combine sliced peaches, sugars, cinnamon, nutmeg, vanilla, lemon juice, and cornstarch.
Mix well and let sit for 10–15 minutes to develop juices.
3. Assemble the First Crust Layer (Bottom):
Roll out the first crust and place it on the bottom of the baking dish.
Bake for 10–12 minutes until just lightly golden (pre-baking prevents sogginess).
4. Add Filling & Middle Crust Layer:
Pour half the peach filling over the baked crust.
Add a second rolled-out crust layer right over the filling.
Bake uncovered for 15 minutes to partially cook the middle crust.
5. Top Layer + Finish:
Add the remaining peach filling and dot with butter.
Top with the third crust. You can:
Lay it whole and cut slits for steam, or
Cut into strips and create a lattice pattern.
Brush with egg wash and sprinkle with cinnamon sugar if desired.
6. Final Bake:
Bake for 35–45 minutes, or until top crust is golden and filling is bubbling.
💡 Tip: Place a baking sheet underneath to catch any overflow.
🍨 Serve:
Let cool slightly before serving.
Best with vanilla ice cream or whipped cream!
🧊 Storage:
Store covered at room temp for 1 day or refrigerate for up to 4 days.
Reheat in oven for crisp crust or microwave individual portions.
📝 Tips & Variations:
No fresh peaches? Use 3 large cans (15 oz each) of sliced peaches, drained.
Want extra gooey filling? Use less cornstarch.
Like it sweeter? Drizzle with a bit of honey or caramel when serving.