pai persik

Instructions

1. Gather the ingredients and place a sheet pan on the lower third rack of the oven (to catch drips and help the bottom crust cook evenly). Preheat the oven to 400°F.
2. Chop your peaches and remove the pits.
3. In a large bowl, combine peaches, brown sugar, flour, lemon juice, cinnamon, and ground ginger. Stir until evenly coated.
4. Roll out one pie crust and gently press it into the pie dish, making sure it’s evenly spaced and pressed into the corners.
5. Pour the peach filling into the crust-lined pie dish. Dot the top with 2 Tbsp cubed butter.
6. Roll out the second crust and place it over the filling, pinching the edges of the bottom and top crusts together.
7. Crimp the edges of the pie and cut vents. Melt the remaining 1 Tbsp of melted butter and brush it on top of the pie evenly.***
8. Cover the edges of the crust with a pie shield or foil to prevent over-browning. Place the pie on the preheated sheet pan in the oven. Bake at 400°F for 25 minutes.
9. Reduce the oven temperature to 375°F, remove the pie shield/foil, and continue baking for 40–55 minutes, or until the crust is golden and the filling is bubbling up through the vents.
10. Let the pie cool for at least 3 hours before slicing to allow the filling to fully set. Enjoy!