Peach Pie


This is an oldie but goodie peach pie recipe that is the best ever! And I’ve tried a few different ones. It goes back decades, to the 1970’s, and I based it on a Betty Crocker one, but can’t find one like it anymore in their archives. They gave it in two pie pan sizes, a 9-inch and a 10-inch. I like that flour is used for the thickening. I am not a fan of thickening pies with cornstarch or tapioca starch. And this recipe is not overly sweet. The peaches are the star and that is what you taste! I added a shine to the top crust with a sprinkle of sugar, but I don’t add it before baking like most pie recipes. I add it towards the end so the top comes out less dark and not as hard. I don’t use cinnamon in peach pies, apple, yes! So add cinnamon if you’d like! You can use regular table sugar for the topping if you don’t have coarse sugar. The steps to this recipe are so simple, and it comes out perfectly every single time! I always make the 10-inch size, because this pie disappears fast! Enjoy!

INGREDIENTS:

9-INCH PIE: ……………………………. 10-INCH PIE:

2/3 cup sugar…………………………… 1 cup sugar

1/3 cup flour……………………………… 1/2 cup flour

6 cups peaches, sliced (6-8 peaches)…. 8 cups peaches, sliced(8-10 peaches)

1 teaspoon lemon juice……………….. 1-1/4 teaspoons lemon juice

1 tablespoon butter…………………….. 2 tablespoons butter

a 2-crust unbaked pie shell………….. a 2-crust unbaked pie shell

1 egg white, beaten…………………… 1 egg white, beaten

coarse topping sugar to sprinkle…… coarse topping sugar to sprinkle

DIRECTIONS:

  • 1. Preheat oven to 425 degrees
  • 2. In a large bowl, mix together the sugar, flour, peaches, and lemon juice.
  • 3. Line the bottom of your pie plate with pie dough, (store-bought, or from scratch). I used 2 Pillsbury pie dough rolls and rolled them out thinner. Measure to let the bottom crust dough overlap your pie pan edge about a half inch. Then add the pie filling, spreading it evenly.
  • 4. Dot the top of the filling with small pieces of the butter.
  • 5. Cut 3/4-inch strips of the remaining top crust pie dough and make a lattice over the top of your pie. Press the lattice edges together to the bottom crust and flute around the edge of the pie.
  • 6. Cover the edges of the pie with a pie shield. Bake at 425 degrees for 30 minutes.
  • 7. Open the oven door, pull out the shelf, and with a pastry brush, quickly brush some egg white over the top of the lattice, then sprinkle the coarse topping sugar. Bake for 15 more minutes until the pie is beginning to bubble and the topping is a golden brown.
  • 8. Remove the pie shield and cool the pie on a wire rack. Store it covered in the refrigerator.


Categories: Pies

Tags:

2 replies

  1. Wow! Your baking always delicious. I missed you.

    Liked by 1 person

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