I must confess. I don’t make a lot of pies. I’m a bit pastry-challenged. But in my quest to perfect the fine art of pie making, I’m diving in and giving it a try.
My most recent effort was a fresh peach pie, which turned out beautifully (if I do say so myself! :) Here’s the recipe if you’d like to take advantage of the last bit of fresh peach season.
(I might try making this again with flash frozen peaches, maybe increasing the flour a tad (to 1/2 cup) to compensate for the extra moisture. I’ll let you know how it worked out!)
Perfect Peach Pie
Summary: This is a …
- Pastry for a double-crust pie (I use the recipe on the bottom of the Crisco Shortening box)
- 4 cups fresh peaches, peeled, pitted and sliced *see tip below
- 1 1/4 cup sugar
- 1/3 cup flour
- 1/2 tsp. cinnamon
- 2 Tbsp. butter
- 1 egg or 1/4 cup milk
- 1 Tbsp. sugar (for sprinkling on crust before baking)
- Preheat oven to 425° F.
- *Tip: To easily peel peaches, cut an “X” in the bottom of the peach, pop them into boiling water for 1 minute then remove to a large bowl of ice water for 1 minute. The skin will peel off really easily!
- Combine flour, sugar and cinnamon in a large bowl. Add peach and stir to combine. Pour into prepared bottom pastry. Dot bits of butter over peaches and then cover with top pastry. Press edges to seal and cut several slits in the top to allow steam to escape.
- Beat egg and wash the pastry lightly with egg or brush with milk. Sprinkle with sugar.
- Place in a 425 degree oven for 15 minutes, then reduce heat to 350 degrees. Bake for another 25-30 minutes, checking at the 30 minutes mark of cooking for browning of crust edges. If they are already browned at 30 minutes, cover the edges with strips if tin foil for the last 15 minutes of cooking.
- When the pie is nicely golden. Turn the oven off and let the pie sit in the cooling oven for about 10 minutes. Remove and let cool.
- This pie is especially nice lightly warmed with vanilla ice cream!
Prep time: 25 min | Cook time: 45 min | Total time: 1 hour 50 min
Number of servings (yield): 8