Fresh Peach Pie

Crust Instructions: Mix butter and cream cheese by hand or stand mixer until smooth. Add half and half and combine. Add salt and flour, mix till just combined.

Split dough ball into two and individually wrap in plastic. Press dough into round disks. Refrigerate for at least 30 minutes.

Place one disk on a well floured surface, flour rolling pin. Roll out dough to 12 inches in diameter. Insert bottom crust into pie plate.

Preheat oven to 375.

Filling Instructions: Combine sugar, cornstarch, lemon zest, cinnamon, nutmeg, and vanilla in a mixing bowl and mix well. Pour mixture onto peaches and gently mix.

Spoon mixture into prepared pie crust.

Roll out the second dough disk for the top crust to12 inches. Cutt into strips for lattice. If not doing lattice make sure you cut slits in your top crust to allow steam to escape.

Here are some helpful photos for making a lattice crust. Click arrows to see the first steps.

After the first vertical lattice has been set peel the opposite 3 horizontal lattices back.

Use the same pattern of horizontal back and forth between every vertical lattice until complete.

Now the lattice is complete.

Using a fork seal edges. Trim excess dough around edges with kitchen shears or a sharp pairing knife.

Once pie is fully assembled, brush the top with egg wash. 1 egg. tablespoon water and a pinch of salt. Cover the edges of the pie with 2 inches of foil. Bake for 35 minutes. Remove foil and bake for another 10-20 minutes or until pie is golden brown and filling is hot and bubbling.

Once pie has finished baking allow to cool for about an hour before serving.

Enjoy!