Ingredients:

  • 2 lbs fresh peaches, peeled and sliced
  • 3/4 cup granulated sugar
  • 2 tbsp cornstarch
  • 1 tbsp lemon juice
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt
  • 1 pkg (14.1 oz) store bought pie crust, chilled
  • 1 tbsp unsalted butter, melted
  • 1 tbsp coarse turbinado sugar

Instructions:

  1. In a large mixing bowl, toss the sliced fruit with lemon juice to prevent oxidation.
  2. Whisk together the sugar, cornstarch, cinnamon, nutmeg, and salt in a small bowl.
  3. Pour the dry mixture over the fruit and fold gently until every slice is coated. Let it sit for 10 minutes to allow a syrupy glaze to form.
  4. Transfer the fruit mixture into a 9x9 inch baking dish, spreading it evenly into the corners.
  5. Unroll the store-bought pie crust and either drape it entirely over the top (trimming edges) or cut it into rustic squares.
  6. Use a knife to cut 3-4 large slits in the center of the crust to allow steam to escape.
  7. Preheat the oven to 375°F (190°C).
  8. Brush the top of the crust with melted butter and sprinkle evenly with coarse turbinado sugar.
  9. Bake for 30-35 minutes until the filling bubbles aggressively around the edges and the crust is deep mahogany gold.