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

Prep Time: 45 minutes
Baking Time: 50-55 minutes
Serves: 8
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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.

Comments (1)

Nancy Wall

12 April 2012 at 09:50 | #

Congrats! on the cool site. I can't wait for my Dad's peaches to be ripe so I can try out this pie. Hurry up, peaches...and NO FROST!

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