Continental Bakery’s Peach Pie Filling

Peach Pie

1X

PEACHES—PITTED & SLICED (NOT PEELED) 7 ½ to 8 c
FLOUR—SIFTED ¼ to ½ c
SUGAR—SIFTED ½ to ¾ c
BUTTER—COLD UNSALTED, CUT INTO PIECES 2 T
LEMON JUICE ½ t

Preheat oven:
300 degrees for a convection oven, 350 degrees for a conventional oven.

Combine flour and sugar in a bowl with peaches and toss well.

Put peach mixture in unbaked pie shell and sprinkle lemon juice on top.

Dot with butter and cover with lattice pie top. Make an egg wash out of one egg, a pinch of sugar and a pinch of salt, and paint the top crust of the pie.

Bake until shell is golden brown and juices are bubbling—about 30 to 50 minutes. Check every 10 minutes after first 30 minutes.