Tuesday, November 30, 2010

Peach Pie

A cinnamon and fruity peach pie, pairs well with vanilla ice cream.
Serves 8; 381 calories per slice
  • 1/2 - 2/3 cup Sugar
  • 1/4 tsp Cinnamon
  • 1/4 tsp Nutmeg
  • 6 cups Frozen Peaches (unsweetened) or Fresh
  • 1 tbsp Water
  • 1 tsp Corn Starch
  • 1 recipe The Best Pie Crust
  1. Preheat oven to 375* degrees F.
  2. If peaches are fresh, peel and thinly slice.
  3. For filling, in a large bowl, stir together sugar, cinnamon, corn starch and nutmeg.
  4. Add fresh or frozen peaches and gently toss till coated.
  5. Let mixture stand 20 minutes (fresh peaches), 45 minutes (frozen peaches), stirring occasionally.
  6. Meanwhile, prepare your pie crust.
  7. Stir mixture one last time; pour into pie dish lined with bottom crust.
  8. Top with crust, crimp edges, make 3 small slices on top, apply egg or water wash and sprinkle with sugar.
  9. Cover edges with foil to prevent over browning.
  10. Place pie on a baking sheet, bake for 25 - 30 minutes.
  11. Remove foil and bake 25 - 30 minutes more or until pastry is golden and filling is bubbly.
  12. Cool pie in dish on wire rack, cover and refrigerate leftovers.

No comments:

Post a Comment