Wow! I felt so productive the other night. I made this amazing pie, froze several gallons of peaches, made homemade apple sauce, and managed to cook dinner and pack 3 lunches for the next day. So great to sit down with my hubby at the end of a long beautiful day with a yummy piece of fresh peach pie! Enjoy.
This recipe was adapted from the William and Sonoma Pie and Tart book. I used a pre-made roll-out crust by pillsbury (to save time), and altered spices a bit.
2 Rolled-out basic pie dough rounds
3/4 c. sugar
2 T. cornstarch
2 T. quick cooking tapioca
3/4 t. ground cinnamon
1/4 t. ground nutmeg (optional, but super yummy!)
pinch of salt
6-8 ripe but firm peaches, peeled, pitted and sliced. (about 5 cups)
Follow directions for placing crust in 9" pie plate. To make your own crust use this recipe.
In a small bowl combine: sugar, cornstarch, tapioca, cinnamon, nutmeg, and salt.
Place peaches in a large bowl and sprinkle with the sugar mixture to distribute. Transfer to dough-lined pie pan.
Top with second dough round, crimp the edges, and cut a few slits near the middle of the pie. Get creative with the top to make it beautiful, even though it won't last long because people are going to gobble this pie up!
Refrigerate pie until dough is firm, 20-30 minutes. Place oven rack in lower third of oven, preheat to 375 degrees.
Bake the pie until crust is golden and filling is thick and bubbling, 45-60 minutes. Let cool to set, then serve warm.
**Always feel free to play around with spices. Be creative!
**Always feel free to decrease sugar depending on your taste, peaches are so sweet anyway so you probably don't need as much sugar as most recipes call for.
We bought these peaches from a local orchard, Lohr's, and they are amazing. We bought a bushel of seconds and they were great. Looking forward to more frozen peaches this winter and some peach jam soon to be put up.
LOVE knowing where my food comes from.