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Peach Pie

Peach Pie

Cansanity
I have been gaga for fresh peaches since I moved to Southern Ontario 35 years ago. And now, because peaches are grown just down the road from me, every August, I pick up at least two bushels. I usually start with canning some, making jam, and then I bake with them. Peach pie is the ultimate baked good made from fresh peaches. The combination of the warm cinnamon and allspice baked in butter and floured peaches is sure to warm you right through to your soul.
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Print Recipe
Prep Time 1 hour 30 minutes
Cook Time 46 minutes
Total Time 2 hours 16 minutes
Course dessert, snack
Cuisine American, Canadian
Servings 8 servings
Calories 253 kcal

Equipment

  • 1 9" pie plate
  • 1 rimmed baking sheet
  • tin foil one sheet cut to cover the pie at the end of baking. Cut a hole in the center to allow for steam to vent out of the pie

Ingredients
  

  • 2 balls pie crust from Busy Life Pie Crust
  • 12 gingersnap, biscoff or dutch specula cookies blended into crumbs
  • 6-7 cups peaches peeled, and cut into chunks
  • ½ cup flour
  • ½ cup sugar
  • 1 tablespoon lemon juice freshly squeezed is preferred but could substitute bottled
  • 1 teaspoon cinnamon
  • ⅛ teaspoon allspice
  • 2 tablespoons butter cut into chunks
  • 1 egg white whisked with a ¼ teaspoon of water. To be used as an egg wash for the top of the pie
  • 2 tablespoons turbinado sugar

Instructions
 

  • Preheat the oven to 425 ℉ and remove all the oven racks except the lowest one.
  • Cut an "X" in the bottom of the peaches and boil them for 1 minute in boiling water. Remove and shock them in ice cold water. The peels will then come off easily.
  • Peel and cut the peaches into slices first and then cut each slice into thirds. When the peaches are cut this way and used to make pie, the end result is a less runny pie filling. Put them in a large bowl and set aside.
  • Crush the cookies in a blender or food processor. Set aside.
  • In a small bowl, combine the flour, sugar, cinnamon and allspice.
  • To the bowl with the peaches, add the lemon juice.
  • Add the flour mixture to the peaches with lemon juice and combine. Set aside.
  • Roll out the first ball of pie crust and line the pie plate. Use a fork to poke holes in the bottom.
  • Add the cookie crumb mixture and lightly press.
  • Add the peach mixture on top of the cookie crumb.
  • Dot with butter.
  • Roll out the second pie ball into a rectangle. Cut strips. Add the strips as a lattice top to the pie.
  • Put the pie on a rimmed baking sheet. The juices of the pie will likely spill over so the baking sheet will catch these juices and prevent a mess in your oven.
  • Brush the lattices with the egg wash and sprinkle on the turbinado sugar.
  • Put the pie in the oven, uncovered at 425 ℉ for 15 minutes. Reduce the oven to 375℉, cover the pie with tin foil with a hole cut in the center of it for a vent. Bake for another 30 minutes or until the pie is done.
  • Remove pie to a cooling rack. Let cool for 2 hours before serving.

Nutrition

Serving: 1sliceCalories: 253kcalCarbohydrates: 50gProtein: 3gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 8mgSodium: 157mgPotassium: 228mgFiber: 3gSugar: 29gVitamin A: 465IUVitamin C: 5mgCalcium: 26mgIron: 2mg
Keyword lattice crust, peach, pie
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