Fresh Peach Pie
Way back in late 2010, I somehow got it in my mind that it’d be a good idea to make a pie-a-week for the entire year of 2011. It was a fun and amazingly interesting project, and I really made and posted 52 pies that year! This Fresh Peach Pie was No. 30. I’m grateful that we had a bunch of really nice taste testers that would stop by on Sundays to see what I made and take a bite or two. They offered feedback, encouragement, and were really great to work with, and I was thrilled to have help eating all those pies!
As usual, I also sought the opinion of my senior taste tester – traveling husband (who by the way has not traveled so much since I started making so many pies.) He said, “If you look up peach pie in the southerner’s dictionary, you’ll see a picture of this pie.” He went on to say “I’m from Atlanta and can tell you this is what a real peach pie tastes like.” Georgia peaches and all ya’ll 😉 I don’t think he’s going to say something less than complimentary … cause I didn’t marry no dummy! All joking aside, fresh fruit pies are my favorite too. It’s almost as if crust was invented just for amazing fruit fillings. The simple pies are some of the best, and this pie is simple and it’s one of the best!!
Besides a double crust pastry, you’ll need 6 cups of peeled and sliced peaches (about 10-11 peaches), some lemon juice, corn starch, almond extract, butter, cinnamon, nutmeg, salt and sugar. All the basics! The filling is simple to make because the fruit does all the work for you.
Ingredients
Instructions
for full recipes please see : www.savingdessert.com
As usual, I also sought the opinion of my senior taste tester – traveling husband (who by the way has not traveled so much since I started making so many pies.) He said, “If you look up peach pie in the southerner’s dictionary, you’ll see a picture of this pie.” He went on to say “I’m from Atlanta and can tell you this is what a real peach pie tastes like.” Georgia peaches and all ya’ll 😉 I don’t think he’s going to say something less than complimentary … cause I didn’t marry no dummy! All joking aside, fresh fruit pies are my favorite too. It’s almost as if crust was invented just for amazing fruit fillings. The simple pies are some of the best, and this pie is simple and it’s one of the best!!
Besides a double crust pastry, you’ll need 6 cups of peeled and sliced peaches (about 10-11 peaches), some lemon juice, corn starch, almond extract, butter, cinnamon, nutmeg, salt and sugar. All the basics! The filling is simple to make because the fruit does all the work for you.
Ingredients
- 1 recipe for a double crust pastry
- 6 cups peeled, sliced fresh peaches (about 10-11)
- 1 cup graulated sugar
- 1/4 cup corn starch
- 1/2 teaspoon cinnamon
- dash nutmeg
- dash salt
- 1/8 teaspoon almond extract
- 2 tablespoons butter
- juice of 1/2 a lemon
- 1 large egg beaten with 1 tablespoon milk for brushing on top
- 2 tablespoons coarse sugar for topping
Instructions
- Prepare and refrigerate a double crust pastry. It's always better to roll it out once well chilled!
- Peel and slice 6 cups of peaches. Toss the peaches in a large bowl with 1 cup sugar. Cover and set aside for about 1 hour.
- Preheat oven to 400 degrees. Line a large baking sheet with foil. Set aside
- Prepare a double crust and roll out half the dough. Fit the dough into the bottom of a 9-inch pie plate. Set aside.
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for full recipes please see : www.savingdessert.com
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