I bought a basket of nice Ontario Peaches but they just weren’t being eaten fast enough so I made a pie with the rest of them. Is there anything better than a freshly made, homemade pie?
Here are my ingredients.
I already had some pastry made and in the freezer so I was able to skip that step and go right to the filling, but if you need to make pastry… I always, always, always use Tenderflake and follow the directions on the package to the letter and I have always had a nice flaky, delicious, easy to work with pastry!
I peeled and sliced the peaches. Good timing too, some of them were starting to get a bit soft!
I added the flour, cornstarch, cinnamon, allspice, salt, sugar, melted butter and vanilla to the peaches.
And mixed until it was well blended.
Now it was pastry time! I rolled out my first circle of pastry, laid it in my pie plate, trimmed it and then poked fork holes in the bottom.
I poured the peach pie filling in it and set it aside until I was ready with the top.
This time I rolled out a sort of rectangle and then using my pizza cutter, cut strips about 1″ wide.
I wove my strips right on the surface.
And then carefully transferred it to the pie.
I trimmed the edges again.
Then using a fork, I pressed the edges together all the way around.
I brushed the top of the pie with a beaten egg and then sprinkled it with granulated sugar.
And baked it at 400 degrees for 45 minutes, until it was golden brown.
Fresh Peach Pie
Preparation Time: 30 minutes Cooking time: 45 minutes Servings: 8
- Pastry for double crust pie, homemade or premade
- 6 – 8 medium peaches
- 1/2 cup sugar
- 2 Tbsp. flour
- 3 Tbsp. corn starch
- 1 tsp. cinnamon
- 1/8 tsp. allspice
- 1 tsp. vanilla
- 2 Tbsp. melted butter/margarine
- dash of salt
- 1 egg
- sugar for sprinkling pie
- Preheat oven to 400 degrees.
- If you are making your own pastry, prepare it at this point and set aside.
- Peel and slice peaches into large mixing bowl.
- Add flour, cornstarch, cinnamon, allspice, salt, sugar, melted butter and vanilla to the peaches and mix until well blended. Set aside.
- Roll our pastry to form circle for bottom of pie. Trim edges and poke fork holes in bottom.
- Pour peach pie filling into bottom portion of pie crust.
- Roll out rectangle of pastry.
- Cut 1″ wide strips, about 15 inches long.
- Weave strips of pastry, going under and over each strip, alternating each row.
- Carefully transfer woven pastry to top of pie.
- Trim and then press edges together using a fork.
- Brush with beaten egg and then sprinkle with sugar.
- Bake at 400 degrees for 45 minutes or until golden brown.
- Enjoy with a nice scoop of ice cream, good warm or cold.