Recipe : Peach Pie
Peach Pie
pastry for double pie shell
2 lbs peaches (about 6-7), peeled and sliced
juice of one lemon (about 3 tbsp)
1/2 cup sugar
2 1/2 tbsp cornstarch
1/2 tsp cinnamon
Line a 9-inch pie pan with half the pastry. Toss peaches with lemon juice. Combine sugar, cornstarch and cinnamon. Toss with peaches. Pour into pie shell. Top with other half of pastry, pressing and crimping the edges to seal. Cut slits on top to make vents. Bake at 400F for 10 minutes, decrease temperature to 350F and bake for 40 minutes or until pie is golden brown and filling is slightly thickened.
**My Notes: I use frozen peaches, but I don't buy my frozen peaches from the grocery store. I get mine from a produce company that gets fresh fruit and veggies and sells them frozen (just as if you yourself had picked them and were freezing them at home - minus all the labor and hassle) in large quantities. So, when I use "frozen peaches", that's ALL that's in my bag. Peaches. That just happen to be frozen. I don't see why you couldn't use regular frozen peaches from the grocery store. I also don't thaw mine out completely. I start cooking them when they're about 75% thawed. I find that it gives us peach pie rather than peach flavored mush pie. If you use fresh peaches, I would chose some that were a little on the firmer side of ripe so that you avoid that same problem.
pastry for double pie shell
2 lbs peaches (about 6-7), peeled and sliced
juice of one lemon (about 3 tbsp)
1/2 cup sugar
2 1/2 tbsp cornstarch
1/2 tsp cinnamon
Line a 9-inch pie pan with half the pastry. Toss peaches with lemon juice. Combine sugar, cornstarch and cinnamon. Toss with peaches. Pour into pie shell. Top with other half of pastry, pressing and crimping the edges to seal. Cut slits on top to make vents. Bake at 400F for 10 minutes, decrease temperature to 350F and bake for 40 minutes or until pie is golden brown and filling is slightly thickened.
**My Notes: I use frozen peaches, but I don't buy my frozen peaches from the grocery store. I get mine from a produce company that gets fresh fruit and veggies and sells them frozen (just as if you yourself had picked them and were freezing them at home - minus all the labor and hassle) in large quantities. So, when I use "frozen peaches", that's ALL that's in my bag. Peaches. That just happen to be frozen. I don't see why you couldn't use regular frozen peaches from the grocery store. I also don't thaw mine out completely. I start cooking them when they're about 75% thawed. I find that it gives us peach pie rather than peach flavored mush pie. If you use fresh peaches, I would chose some that were a little on the firmer side of ripe so that you avoid that same problem.