Peach pie is my favorite, made with ripe, juicy, flavorful peaches. Save those perfect peaches from late summer time and make this. It got a blue ribbon at the state fair!
I'd Give the Stars & Moon Peach Pie
Ingredients
Pastry for 9” double crust pie
6 c. sliced, peeled fresh peaches
3/4 c. sugar
¼ t. cinnamon
2 T. instant “Clear Jel” (from King Arthur Flour Co.)
or 3 T. tapioca
dash of salt
3 drops almond extract
1 T. lemon juice
2 t. vanilla
2 T. butter
Optional: glaze (1/2 of an egg, mixed, with 2 T. half & half)
Optional: 1 T. sugar crystals
Pie Category
All Pies | Official PiePal Recipes | Blue-Ribbon Pies | Easy Pies | Fruit & Berry Pies | Peach | PeachDirections
- Preheat oven to 400°.
- Line the bottom of a 9" deep dish pie plate with the bottom dough, trim & crimp. Chill.
- Mix all of the dry ingredients in a large bowl. Add the almond extract and vanilla and stir well.
- Wash, peel and slice the peaches (about 3/8" thick), sprinkle with lemon juice as you go, then stir gently into the sugar mix.
- Fill the pie dish with peaches, adjusting them to snuggle in and fill the plate. Dot with butter (cut into little pieces).
- Top with decorative crust.
- Glaze if desired and/or sprinkle with sugar.
- Bake for 50-55 minutes, or until top is golden and juices are bubbling.
Baker’s Notes and Tips and Tricks
If it's challenging to get good peaches, grab them while you can and freeze slices (treated with “Fruit Fresh"). It works really well to freeze them as individual slices on parchment paper (on a cookie sheet), then save them in a plastic zip-style bag.
