Peach Pie

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Peach Pie is one of my favorite pies to make. It's simple, fresh, and it can be enjoyed any time of the year...as long as you can find peaches of course. 

Fresh peaches are preferred, but you can use frozen or canned if you don't have access to fresh peaches. Fresh or frozen will provide you with a more firm filling.  

I like to use cookie cutters to cut the top crust, but you can use any top crust technique you like. 

The crust requires refrigeration, so make it first. It will chill while you prepare the peach filling. 

PEACH FILLING

▢ 6 to 8 Peaches 🍑 (5.5 c sliced and peeled)

▢ 1/4 c sugar

▢ 2 tbsp cinnamon

▢ 1/3 c large pearl tapioca 

▢ 2 tsp lemon juice

  • Peel and slice peaches as you would an apple.

  • If you are using canned peaches see below.*

  • Place in large pot on medium heat.

  • Add remaining ingredients. 

  • Bring to a boil, stirring occasionally.

  • Turn heat to low and simmer for 3 minutes.

  • Remove from heat.

*Pour juice from cans into pot, leave peaches in can. Bring juice and other ingredients to a boil and simmer for 3 minutes. Remove from heat and add peaches.

ASSEMBLY

  • Pour pie filling into barely golden bottom crust.

  • Place dough cut outs on top of pie filling working from the outside to the center of the pie.

  • Melt 1 tbsp of butter and brush the top of your pie crust. 

  • Sprinkle with sugar.

  • Loosely cover outer edge of pie with foil or use a crust shield.

  • Bake for 45 minutes or until crust is golden brown.

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Gorgeous! You did it. 

You might be tempted to eat the whole thing, but it's eight servings, so remember sharing is caring.

Put that pie in natural light, take a picture of your masterpiece and tag me

@all_t_h_i_n_g_s_creative on instagram.