Saturday, August 29, 2015


I had a request this week to make peach pie from the DH. With fresh peaches being available, it is hard to resist not making peach pie. Instead of a standard 9 inch pie plate, I used a quiche baking dish. I did this as the deep pie plates I usually use, are in the freezer holding other pies for future consumption. Depending on the juiciness of the peaches, you can get some liquid after you add the lemon juice. The pie turned out fine as I combined flour and corn starch to thicken the peach mixture. I also used Splenda instead of sugar in the recipe. The pie was delicious and met all of our cravings.  


pastry for a 9 inch double crust pie
1 egg, beaten
5 - 6 cups sliced peeled peaches
2 tbsp lemon juice
1/3 cup all-purpose flour
2 tbsp corn starch
1/2 cup white sugar
1/2 tsp ground cinnamon  
1/4 tsp salt
2 tbsp butter


Preheat the oven to 425 degrees F). Roll out the pie crust to create two crusts.  Place one crust on the bottom of a 9 inch pie plate. Brush the pie crust with the beaten egg to keep the dough from becoming soggy later.

In a medium sized bowl, add the sliced peaches in a large and sprinkle with lemon juice and mix gently. In a separate bowl mix together the flour, sugar, cinnamon, corn starch and salt. Pour over the peaches, and mix gently.  Pour into the pie crust and dot with butter. Cover with the second pie crust and press down on the edges using a fork dipped in egg. Brush the remaining egg over the top crust. Cut several slits in the top crust to vent steam.

Bake for 10 minutes at 425 degrees F and then reduce the heat to 350 degrees F and bake for an additional 30 to 35 minutes. If the top crust is browning too fast, cover with aluminum foil about halfway through baking. Cool before serving.

modified from

No comments:

Post a Comment