Peach Pie

It’s peach season, so why not fix a tribute to the world’s oldest cultivated fruit. This glorious fruit (which has been cultivated in China since circa 2000 B.C.) is a symbol of immortality in Chinese culture and gifting one is said to bring joy and protection from evil1. Do you need any more motivation than that to start baking? Okay, also, no one would hate it if you brought this pie to a 4th of July cookout.  In fact, you might be doing them a favor, according to folklore.

Also, please note, I only have a handful of cookie cutters, two of them happen to be bat shaped. This will likely not be the last bat covered pie I post. I realize this is unusual and want to clarify: I like the look of bat drawings/outlines but actively avoid the actual, live creatures…though they are frugivores and would likely bake this pie, if they weren’t so busy eavesdropping.

Peach Pie

  • 1 recipe prepared, unbaked Fool Proof Sweet Pie Crust
  • 2.5 lbs peaches, washed
  • 1/2 cup white sugar
  • 1/4 cup brown sugar
  • 2 tsp corn starch
  • 1 Tbs instant tapioca
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/8 tsp salt
  • 1 Tbs lemon juice

Preparation:

1. De-pit and slice peaches into a large bowl. You can remove the skins, if you prefer a less textured filling.

2. Add sugar, corn starch, tapioca, cinnamon, nutmeg, salt and lemon juice. Stir to combine.

3. Pour into prepared crust. Bake (with the edges foiled for the first fifteen minutes) for 45 minutes to an hour, or until the filling begins to bubble. Cool before serving.

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One thought on “Peach Pie

  1. Hey Nan, been watching your baking from afar. Love the wisdom you’re passing along with the recipes. My mouth is now watering two days in advance of a holiday feast. Keep your creative juices flowing…to our benefit. Best wishes, Sue Mowery-Schalk

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