Peach Pie
Delicious homemade pie made with fresh juicy ripe peaches and an option to thicken with instant tapioca.
Ingredients
- Pastry for double crust pie
- 6 - 7 cups peeled and sliced peaches about 10 - 12 peaches
- 1 Tbsp lemon juice
- ⅓ cup white sugar plus extra to sprinkle on top
- 2 Tbsp cornstarch or 3-4 Tbsp instant tapioca
- pinch of salt
- ¼ tsp nutmeg
- 1 tsp milk
- sprinkle of white sugar
Instructions
- Prepare pastry for double crust pie. Refrigerate until ready to use.
- Roll out bottom crust. Refrigerate.
- Preheat oven to 425 degrees.
- Cut a small X in the bottom of peaches and blanch in boiling water for 60 - 90 seconds. Remove to an ice water bath. Peel and slice into a large bowl. Drizzle with lemon juice.
- Mix together sugar, cornstarch (or tapioca), salt and nutmeg. Pour over peaches and gently stir well. Using a slotted spoon, arrange peaches evenly into prepared pie shell. Add liquid left behind to about half way full in lower crust. Do not over fill.
- Roll out top crust. Brush bottom crust edges with a bit of milk or water. Or, use leftover peach liquid. Place top crust over pie and press down gently around edges. Trim and seal edge. Brush top with milk and sprinkle sugar over top. Cut vents in top crust to allow steam to escape.
- Bake on the lower rack of the oven for 15 minutes, then reduce temperature to 375 and continue baking for 45 minutes or until top is browned and filling is bubbling. If using convection oven, see note below.
- Allow to cool at least an hour before slicing.
Notes
Bake on a non convection setting and don't put the pie in the oven until it's preheated.
If you have a convection oven the fan will engage when you turn down the temperature. To prevent the pie from browning too quickly with the convection fan running, remove the pie and open the oven door until the temperature is lowered and fan has stopped. This should only take a minute or less.
You could try to place a sheet of foil over the pie while the oven reduces the temperature but the fan will blow the foil off the pie. I've learned from experience.
Nutrition
Serving: 1gCalories: 363kcalCarbohydrates: 47.1gProtein: 4.5gFat: 17.8gSaturated Fat: 6.8gPolyunsaturated Fat: 2.2gMonounsaturated Fat: 7.8gCholesterol: 16.3mgSodium: 147mgPotassium: 294.7mgFiber: 2.9gSugar: 19.8g
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