Take the skins off after boiling the peaches for 45 seconds. They slip right off!
Flaky and perfect with vanilla ice cream!!:)
I wanted to make something that 1, required my favorite pie crust, and 2, peaches since they are in season. This is the first peach pie that I have made and I loved it! My mom was so excited I made something with fresh organic fruit and even more excited once she tasted the pie. I couldn’t believe how many slices she had! My whole family loved it considering most of the pie was gone at the end of the night. I do have to mention a few things about the crust. I have a recipe from my mom’s Aunt June that my grandma used (you get the picture). But anyways, it is the best pie crust that I have ever made and tasted! My mom and I have been talking about if we should let the secrete to the pie crust get out or not. I think we have come to a conclusion that it would be ok if I did a blog, just about the pie crust. Look out for that blog! It will be a good one!
For the filling:
- 6-8 peaches sliced
- 5 T sugar
- 2 t fresh lemon juice
- 2 T all-purpose flour
- 1 T cinnamon
- 1 t salt
- 1 t nutmeg
- 1 recipe flaky pie crust for a double crust pie (the one I used is soon to be coming out on my blog!;)
For topping on top of crust
- 1 beaten egg
- 1 T heavy cream or milk
- 2 t sugar
Make the pie crust you choose to use and refrigerate to chill as directed.
For the filling, bring a saucepan three-forths full of water to a boil. Put the peaches in boiling water for about 45 seconds, then transfer to work surface. Take the skins off with your hands (picture above). Cut the peaches in half and take out the pits. Slice lengthwise about 1/2 inch thick (make sure not to go too thin or else is will turn to mush when baked).
In a large bowl combine peaches, sugar, salt,flour, cinnamon, nutmeg and lemon juice. Stir until coated. Set aside.
Preheat oven to 400. Roll out half of your dough for the bottom crust and line a 9 inch pie pan. Add filling evenly. Roll out the top crust and put on top or roll out the crust and cut into lattice strips (long strips) and place over pie for a lattice topped pie. Flute edges. Brush crust with egg and milk mixture. Sprinkle with 2 t sugar.
Bake pie until edges of crust are golden brown (about 15 mintues). Reduce heat to 350 and continue to bake until crust is lightly browned and peach filling is bubbling. About 40 to 45 minutes. Let cool.