Peach Filling
  • 3 1/2 lbs Certified SC peaches pitted, peeled and sliced 1/4″ thick (~6 1/2 to 7 cups sliced)
  • 1 Tbsp lemon juice
  • 1/2 cup sugar
  • 1/3 cup flour or 3 Tbsp cornstarch or potato starch
  • 1/2 tsp vanilla extract
  • 1/4 tsp nutmeg
  • 1/8 tsp salt
  • 1 Flaky Cream Cheese Pie Crust

For the Egg Wash & Topping:

  • 1 egg beaten
  • 1 Tbsp water


  1. Preheat the Oven to 425˚
  2. Once pie crust has cooled in the fridge at least 1 hour, and you are ready to use the pie crust, remove 1 piece of dough from the refrigerator and on a clean surface, roll it out into a 13-inch circle. Transfer the dough to a 9-inch pie plate. Refrigerate until ready to use.
  3. Take the next piece of dough out of the fridge and roll it into a 12-inch circle, cover with plastic and refrigerate while you prep your pie filling.
  4. For the Peach Pie Filling: Combine all of the dry ingredients in a small bowl: 1/2 cup sugar, 1/3 cup flour, 1/4 tsp nutmeg and 1/8 tsp salt.
  5. Blanch peaches by putting them in boiling hot water for 1 min. this will make removing the skins way easier. Pit peaches and slice into 1/4″ thick slices.
  6. Transfer peaches to a large mixing bowl. Drizzle with 1 Tbsp lemon juice and 1/2 tsp vanilla and gently stir.
  7. Sprinkle with the dry ingredients and gently stir to combine. Now start working on the lattice topping (visit for the pie lattice tutorial). You can also make a regular topping and cut slits in the top for the steam to escape. Once the top is on, trim off any excess dough, leaving a small amount hanging over the edge, then crimp the edges all around with your fingers.
  8. In a small ramekin, use a fork to beat together the egg and 1 Tbsp water to make your egg wash. Brush the top of your pie generously with egg wash.
  9. Place pie on the center rack and bake at 425 ˚F for 20 minutes then place cookie sheet lined with foil under the pie to catch an drips and reduce oven to 375˚F and bake an additional 30-40 min (mine took 35 min) or until your filling is bubbling.
  10. Let the pie cool down ideally at least 2 hours so the filling thickens.