I’ve been waiting for the peaches to be in season. I love peach pie, although I am the only one that seems to eat peach pie. My family just doesn’t appreciate the golden little beauties. Still, I couldn’t resist the Peaches in season and I couldn’t pass up the bag of peaches they had, a 5 lb. Bag for 3.99. I picked up a couple of them. Came home and made Peach Pie. So tasty!
Use the crust recipe here.
Peach Pie
6-8 med to Large Peaches,
2/3 Cup Granulated Sugar
1/2 tsp. Salt
3 Tbsp. Instant (quick Cooking) Tapioca
1 Tbsp. Cornstarch
2 tsp. Cinnamon
1/2 tsp. Vanilla
Freshly ground Nutmeg
Peel the peaches, by making an x in the bottom of the peaches, and then putting them into boiling water. Remove peaches, when you start to see the x start to peel. Plunge into cold ice water to stop the cooking process and peel and slice the peaches. Preheat the oven to 450 degrees, and make your pie crust. Line a deep dish pie plate with a crust. In a bowl combine the peaches, sugar, salt, Tapioca, cornstarch, cinnamon, and vanilla. Lightly grate nutmeg over the pie. Top with your crust, making vents for steam to escape. Paint the pie crust with milk, and sprinkle with sugar. Turn the oven down to 350 degrees and place your pie in the oven. Bake for 40 minutes. Remove from oven and set on a rack to cool. Serve with a scoop of Vanilla Ice Cream, if desired!
