Tuesday, September 25, 2012

Old Fashioned Peach Pie

I wanted to make my mom her favorite cake for her birthday and I had to ask her what it was (embarrassing, right?) because I couldn't for the life of me remember. Rightfully so, because she said her favorite is not cake, but any kind of fruit pie. That made me feel slightly better. 

We made homemade peach pie because it sounded so good, the peaches were ripe, and I'd never made it before. The recipe is from Smitten Kitchen and it was delicious. 

3 1/2 pounds peaches (I used 7 medium sized peaches)
1 tablespoon lemon juice
1/4 cup white sugar 
1/4 cup brown sugar
1/8 teaspoon ground cinnamon (I always add more cinnamon though)
Dash of nutmeg
1/8 teaspoon salt
2 tablespoons corn starch
Pie crust (instead of homemade, I just used the pre-made pie crust)

1. Preheat oven to 425 degrees.

2. Poach (optional) and peel the peaches. I'd never done this before, but it was a simple step that helps to peel the peaches easier. First, boil a pan of water. Second, make an ice bath in a separate bowl. Cut a small X in the bottom of each peach and then put as many peaches as you can in the boiling water for two minutes. Transfer peaches using a slotted spoon into the ice bath for one minute. Remove from ice bath and start peeling. The peach skin should just slip right off, but we had to still peel them slightly.

3. Cut up the peaches into 1/3 inch slices.

4. Toss peaches with lime juice in bowl.

5. In a separate dish stir sugars, cinnamon, nutmeg, salt, and corn starch until mixed.

6. Combine with peaches and toss until evenly coated.

7. Place the pie crust in the pie dish and fill with peach filling.

8. Put the top crust on - here's were you can get fancy. We went with the lattice top, but you can also just put the whole top crust on and then cut decorative Xs or +s on top. For the lattice top, we spread out the crust and used the pizza cutter to slice even strips and then wove them together on top.

9. Brush pie with melted butter and sprinkle with white sugar.

10. Bake your pie! 20 minutes at 425 degrees. 30-40 minutes at 375 degrees. If the crust starts to brown, you can put tin foil on top and continue to bake.

11. Apparently you are supposed to let the pie cool fully before eating in order to let the filling congeal and thicken. But, if you are anything like my family, we let is sit until it's just cool enough so we can take a bite without burning ourselves. Hot/warm pie is the best!

What's your favorite kind of pie? 

P.S. Apple pie and more yummy baking goodness here.

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