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Peach Pie

Source of Recipe

My own compilation, with lots of help


Recipe Introduction

I came up with this recipe after looking at a LOT of different recipes and asking some questions about how to not have a too juicy pie. This is a really good, basic peach pie. Make sure that you have excellent peaches - this recipe ends up having the essence of the peaches you use so if they aren't the best, it won't be a very flavorful pie! This is a moist pie without being overly juicy and wet.

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 10 minutes or until crust is golden brown and the juices are bubbly. Cool on rack.