Recipe | "Old Fashioned Peach Pie" by Sue Ready

Cook's Notes:  Since peaches in general (fresh or frozen) are juicy, this pie won’t be as sturdy as apple pie for example. Frozen fruit will be fine, but just make sure it is thawed, completely drained. 

One of the secrets to a sturdy pie filling is waiting until pie is completely cool about 2 hours before cutting a slice. The pie was terrific and adding a scoop of ice cream was just the piece de resistance.

  • Prepared pie crust mix (need a top and bottom crust) or homemade recipe 
  • 8 large ripe peaches
  • 3/4 cup white sugar
  • 1/2 cup brown sugar 
  • 1/4 cup quick cooking tapioca
  • 2 TB cornstarch
  • 1 TB. Saigon cinnamon
  • Dash allspice 
  • 1 TB. fresh lemon juice
  • 1/2 tsp. butter 
  • 2 TB. sugar mixed with a 1/2 tsp. cinnamon 
  • Blanch peaches for 30 seconds in boiling water, then submerge immediately in an ice water bath and remove skins.
  • In a large bowl mix sugars, tapioca, cornstarch, cinnamon and lemon juice.
  • Cut peaches into chunks, add to sugar mixture and coat. 
  • Let peach mixture stand for 15 minutes (stir occasionally) while rolling out dough for bottom crust.
  • Preheat oven to 425 degrees.
  • The peach mixture will be liquidy so use a slotted spoon or colander to drain some of the juices before you place on bottom crust.
  • Dot with butter.
  • Place top crust over filling and flute edges. 
  • Add foil strips around top crust on outside edge which will prevent over browning.
  • Using a pastry brush moisten the top crust with a little milk or an egg wash. Sprinkle with a mixture of white sugar and cinnamon over crust. 
  • Cut 5 vents about 2-1/2 inches long in top crust. 
  • Bake at 425 degrees for 20 minutes then reduce heat to 400 and bake 20-25 minutes longer. The juices should be bubbly and noticeable through pie crust vents. 

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