Name: Fresh Peach Pie
Prep time: 40 min
Cook time: 55 min
Total time: 1 h 35 min
Yield: 8
Ingredients: 6 cups peeled, sliced fresh peaches (about 7 to 8 peaches); 3/4 cup (150g) granulated sugar; 3 tbsp instant tapioca or cornstarch; 1 tbsp lemon juice; 1/2 tsp ground cinnamon; 1/4 tsp ground nutmeg; Pinch of salt; 1 tbsp butter, cubed; Double pie crust (top and bottom)

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Fresh Peach Pie

Author: Baking Cakee Kitchen Cuisine: American Courses: Dessert

Difficulty: Easy Prep Time 40 mins Cook Time 55 mins Total Time 1 hr 35 mins

Servings: 8

Description

Peak peach season runs June through August, when fresh peaches make the best pie. Learn to peel, thicken, and bake a juicy peach pie that isn't watery.

Instructions

Toss the peaches with the sugar and a pinch of salt. Let them sit 30 minutes, then drain, reserving the juice.
Reduce the reserved juice in a small pot to a syrup, then stir it back into the peaches with the tapioca, lemon, cinnamon, and nutmeg.
Heat the oven to 400°F (204°C). Fill a bottom crust and dot with butter.
Add a lattice or vented top, crimp, and brush with egg wash.
Bake 20 minutes at 400°F, then lower to 375°F (190°C) for 35 to 40 minutes, until golden and bubbling in the center.
Cool at least 3 hours before slicing.

Fresh Peach Pie

Fresh Peach Pie

Description

Ingredients

Instructions

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