Peach Pie
What you’ll need:
Pie crust – you can make it from scratch or you can cheat and buy it
5 cups of peach slices, skins remove easily by blanching for one minute
1 1/4 cup white sugar
1/2 cup flour
2 tablespoons butter, cut into small pieces
2 teaspoons cinnamon
egg, sugar and cinnamon for brushing top of pie
Preheat oven to 350 degrees.
Place pie crust in a pie pan or a cast iron pan, which is what I did.
Toss peaches, sugar, flour and spices together. Pour into pie pan and dot with butter. Place another pie crust on top. Slice little holes in the top so the steam can escape and brush with egg wash, sugar and cinnamon.
Bake. For about an hour.
And now the hard part – remove from oven and let it cool at least 60 minutes before serving. Put it in the window for good measure, especially if it’s cool outside.
I recommend serving with vanilla ice cream.
Preheat oven to 375 degrees F.
Roll out the pie crust bottom and tops according to directions leaving enough overhang to fold underneath. Place the bottom pie crust evenly in a 9″ pie pan or ceramic pie dish and set aside. Fold the top crust in half and place a towel over it so it doesn’t dry out.
Toss together gently in a large bowl; peaches, sugar, flour, spices if desired and lemon juice.
Fold into prepared pie crust and dot with cold butter.
Choose either double crust or lattice crust and follow directions below.
Bake for 45-60 minutes or until crust is golden brown and juices are bubbling from vent holes. If the edges start to brown too quickly, place a piece of aluminum foil around the rim.
Remove to cooling rack and let cool for 30-60 minutes.
5 cups peach slices, peeled and pitted (or frozen, see above)
1 1/4 cup sugar
1/2 cup flour
1/2 – 3/4 teaspoon cinnamon or nutmeg to taste
1 teaspoon lemon juice
2 Tablespoons cold butter, cut in small pieces
1 Tablespoon milk or cream for brushing the top crust
1 Tablespoon sugar and 1/4 teaspoon ground cinnamon for dusting the crust
5 cups peach slices, peeled and pitted (or frozen, see above)
1 1/4 cup sugar
1/2 cup flour
1/2 – 3/4 teaspoon cinnamon or nutmeg to taste
1 teaspoon lemon juice
2 Tablespoons cold butter, cut in small pieces
1 Tablespoon milk or cream for brushing the top crust
1 Tablespoon sugar and 1/4 teaspoon ground cinnamon for dusting the crust
5 cups peach slices, peeled and pitted (or frozen, see above)
1 1/4 cup sugar
1/2 cup flour
1/2 – 3/4 teaspoon cinnamon or nutmeg to taste
1 teaspoon lemon juice
2 Tablespoons cold butter, cut in small pieces
1 Tablespoon milk or cream for brushing the top crust
1 Tablespoon sugar and 1/4 teaspoon ground cinnamon for dusting the crust
