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Peach Pie by Kim




Source of Recipe


Kimberlyn at Mimi's


Recipe Introduction


Sounds wonderful.


List of Ingredients






4 lbs. ripe peaches, peeled, halved, pitted and sliced (about 8 cups)
Lemon juice
½ c. sugar
1 t. vanilla
¼ c. packed dark brown sugar
3 T. tapioca
¼ c. flour
1 t. cinnamon
½ t. ginger
¼ t. cloves
1 egg, beaten
Cinnamon sugar
Pie crust dough for a 2 crust pie


Recipe





Place peaches in a large bowl and sprinkle with lemon juice. Toss well. Add sugar. Toss to coat. Place in a colander over large bowl to drain for 1 hour. Put the collected juices in a sauce pan and reduce by half. Let cool slightly and add back to peaches along with the vanilla, brown sugar and tapioca.

Mix flour, cinnamon, ginger and cloves and add to peaches. Toss well.

Preheat oven to 400 degrees. Fit bottom crust into pan. Add peaches. Put top crust onto pie. Seal and crimp edges. Cut slits in top to vent. Brush with beaten egg and sprinkle with cinnamon sugar.

Bake for 45 minutes. Cover edges with strips of foil. Bake another hour or until crust is golden brown and the juices are bubbly. Cool on rack.