Peaches are in season and I had 6 people at my house last weekend = the perfect reason to make a peach pie.
This is my third attempt at a pie (1. Lemon Meringue 2. Strawberry Rhubarb and 3. Peach Pie) and I still find pie tricky. Obviously I don’t expect to be an expert after only 3 attempts but it is still frustrating.
1. I didn’t roll out my bottom crust large enough which resulted in the pie insides spilling over the crust. However, my top crust looked pretty good if I do say so myself. I need to work on how I seal the two crusts together. I just smush everything together and hope it looks ok.
2. I combined two recipes for the inside of this pie crust. I wanted to add some spices to bring out the sweetness of the peaches so I found a recipe that included nutmeg and cinnamon. For the crust I used the recipe from the Crisco website – yes, shortening makes everything better.
3. Peeling peaches is annoying. This is a great page to check out for step by step guide on how to do it (it’s not hard but who doesn’t like instructions with accompanying photos/illustrations?), it is just tedious. But it is worth it.
4. I baked this wrong… It is supposed to bake for 15 minutes at a higher temperature and then at a lower temperature for the remaining 40 minutes. Oops, didn’t do that. I baked it at 350F for 20 minutes, then realized I had messed up, put the oven up to 450F for 15 minutes and then back down to 350F for the remaining 20 minutes. Apparently you can do this because it turned out beautiful.
Grab some Ontario peaches and vanilla ice cream and enjoy a fresh pie. Happy munching!
1 pastry for 9-inch pie
5 cups peeled and sliced peaches
3/4 cup granulated sugar
1/4 cup all-purpose flour
1 tbsp lemon juice
1 tbsp butter
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt
Milk or cream
Sprinkle of granulated sugar
1. Line 9-inch pie plate with pastry
2. In large bowl, combine peaches, sugar, flour, lemon juice, cinnamon, nutmeg and salt. Filly pastry shell with peach mixture; dot filling with butter.