Ingredients:

  • 6 cups (900g) fresh peaches, peeled and sliced
  • 1/4 cup (50g) coconut sugar
  • 1 tbsp (8g) cornstarch
  • 1 tsp (2g) ground cinnamon
  • 1 tbsp (15ml) lemon juice
  • 1/2 tsp (1g) salt
  • 1 package (14 oz / 400g) refrigerated pie crusts
  • 1 large egg
  • 1 tbsp (15g) coarse sparkling sugar

Instructions:

  1. In a large mixing bowl, toss the sliced peaches with the coconut sugar, cornstarch, cinnamon, lemon juice, and salt. Stir gently until the fruit is evenly coated and the cornstarch has dissolved into a light slurry.
  2. Unroll the first pie crust and press it firmly into the bottom and up the sides of the dish.
  3. Pour the peach mixture over the base crust.
  4. Drape the second pie crust over the top, cutting slits for steam, or cut the dough into strips to create a lattice weave.
  5. Brush the top crust with the beaten egg wash and sprinkle with coarse sparkling sugar.
  6. Bake at 425°F (220°C) for 15 minutes to set the crust.
  7. Reduce the oven heat to 350°F (180°C) and bake for another 30-40 minutes until the crust is a deep mahogany brown and the peach juices are bubbling.