Ingredients:

  • 1 (9-inch / 23cm) unbaked pie crust
  • 2 tbsp (15g) plain dried breadcrumbs or all-purpose flour
  • 5 cups (750g) fresh peaches, peeled and sliced
  • ½ cup (100g) granulated sugar
  • ¼ cup (50g) light brown sugar, packed
  • 3 tbsp (25g) cornstarch
  • 1 tsp (2g) ground cinnamon
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tsp (5ml) vanilla extract
  • ¼ tsp (1.5g) kosher salt

Instructions:

  1. Roll your pie crust into the pie plate, pressing it firmly against the sides and crimping the edges.
  2. Evenly sprinkle the breadcrumbs or flour across the bottom of the raw dough to create a moisture barrier.
  3. In a large bowl, toss the sliced peaches with lemon juice and vanilla extract.
  4. Whisk together the granulated sugar, brown sugar, cornstarch, cinnamon, and salt in a separate small bowl.
  5. Pour the dry mixture over the peaches and toss gently until every slice is coated in a thick, velvety slurry.
  6. Pour the filling into the prepared crust, smoothing the top with a spatula.