The Perfect Peach Pie - Bestrecipe005

  • Pie crust recipe yielding two crusts for a 9 inch pie or
  • 1 package pastry for a 9 inch double crust pie 15 ounce
  • 5 cups sliced peaches ( slice the peaches about 1/2 inch
  • 1 egg beaten
  • 1 Tablespoon lemon juice
  • 1/4 cup all purpose flour
  • 1/4 cup cornstarch
  • 3/4 cup white sugar
  • 1/4 cup brown sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 2 Tablespoons cold butter

  1.  Preheat oven to 450 degrees
  2.  In a large bowl combine the sliced peaches and lemon
    juice, gently toss together. Place the sliced peaches in a colander to drain.
    Don’t skip this step, this eliminates some of the juice so your pie won’t be
    soupy after it’s cut. When I drained my peaches I collected almost a 1/4 cup of
    juice. Drain peaches about 10 – 15 minutes. Place drained peaches in a large
  3. Place one homemade or pre-made pie crust in the bottom of
    a 9 inch pie pan. Brush the pie crust (bottom and sides) with a little of the
    beaten egg. This keeps the crust from getting soggy. Keep the rest of the
    beaten egg to brush on the top crust.
  4.  In a medium size bowl combine the
    flour,cornstarch,sugars,cinnamon and salt. Stir to combine. Pour the flour
    mixture over the drained peaches and gently fold them together.
  5.  Pour peaches into the bottom pie crust and dot with
    butter. Place the top crust over the peaches and flute edges. Brush with the
    rest of the beaten egg and cut 4 slits in the top crust to vent steam. You can
    sprinkle sugar on top of the crust for decoration if you like. Place pie on a
    baking sheet, I always do this so there’s no chance of spills in the oven.
  6.  Bake the pie at 450 degrees for 10 minutes, reduce heat
    to 350 degrees. Bake an additional 30-35 minutes until crust is brown and
    juices bubble up through the slits. If your pie edges brown to quickly, cover
    the edges with strips of aluminum foil and continue baking. After the pie has
    cooled completely, refrigerate it for a couple hours before cutting.

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