When you start with good peaches, ripe from a nearby tree, sweet ones, where the juices drip off the knife and off your hands and into the bowl...well, there's just nothing quite like a pie made with those.
I’d Give the Stars & Moon Peach Pie
Ingredients
- Pastry for double crust 10” pie
- ¾ c. sugar (or less)
- 3 T. tapioca or 2.5 T. tapioca starch
- ¼ t. cinnamon
- dash salt
- 2-3 drops almond extract
- 6 c. sliced ripe fresh peaches (peeled & sliced thickly)
- 1 T. lemon juice
- 2 t. vanilla
- 2 T. butter
- 1 T. sugar crystals
Directions
- Line 10” pie plate with bottom crust, trimming edge to 1/2” beyond rim.
- Fold the crust under and give it a decorative trim. Chill.
- Mix sugar, tapioca, cinnamon, salt and almond extract in large bowl. Set aside.
- Peel and slice peaches, stir in lemon, then vanilla.
- Stir peach mixture into sugar mixture and let sit 5 minutes.
- Spread peaches in bottom pie shell, dot with butter.
- Add decorative crust and sprinkle with sugar crystals.
- Bake at 400° for 50-55 minutes, until crust is golden and peaches are bubbling.
Baker’s Notes and Tips and Tricks
For decorative crust, roll out the top dough to 1/8" thick. Use cookie cutters to cut out little stars and crescent moon shapes. Lay the stars around the outside edge of the pie, and the moons in a pattern like the spokes of a wheel. Have them barely touch or overlap just slightly. Add one more star to the center. Sprinkle with sugar before baking, if desired, for a sparkly effect.
If you don't have a 10" pie plate, use a deep dish 9" one.
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Nancy Wall
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