Sweet, juicy peaches are the star of this dessert. Tossed with warming spices and a secret ingredient (hint: it’s peppery), they’re baked between two layers of flaky pie crust, making it a true staple of the South. If peaches aren’t in season, try using canned peaches instead.

Quick Info

⏱️ 90 min • 🍽️ 8 servings • ⭐ 91%

Nutrition

445 cal • 5g protein • 59g carbs • 21g fat

Tags

[North American] • [Desserts] • [High-Protein] • [High-Fiber] • [Meal] • [Difficulty]

Ingredients

• 10–12 medium peaches
• 1¼ cups dark brown sugar
• ½ teaspoon cinnamon
• ¼ teaspoon ground nutmeg
• 1 tablespoon vanilla extract
• 1 teaspoon lemon juice
• ½ teaspoon kosher salt
• ⅛ teaspoon black pepper
• 1½ tablespoons of cornstarch
• ¼ cup (½ stick) unsalted butter, cubed
• 4 tablespoons (½ stick) unsalted butter, melted, plus more for greasing
• ¼ cup all-purpose flour, plus more for dusting
• 3 9-inch refrigerated pie crusts
• 1 large egg yolk
• 1 tablespoon water
• 2 tablespoons granulated sugar
• ½ teaspoon cinnamon
• Vanilla ice cream, for serving

Instructions Preview

1. Preheat the oven to 425°F (220°C).
2. Peel, pit, and slice the peaches into wedg…
3. Make the peach filling: In a large pot, co…

…and 11 more steps

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Recipe by: Matt Ciampa, Meiko Drew, Kelly Paige • From: Tasty