MENU
 
 
 
 

  • Peach Pie

    1 vote
    Peach Pie
    Prep: 20 min Cook: 50 min Servings: 8
    by Marla Nichols
    26 recipes
    >

    Ingredients

    • Filling:
    • 2 ½ pound peaches, washed, pitted, and sliced
    • 1/3 cup flour
    • ½ cup granulated sugar
    • ½ tsp. cinnamon
    • ¼ tsp. nutmeg
    • 1/8 tsp ground ginger
    • Zest and juice of one lime
    • 3 Tbs. butter, cut into pieces
    • Crust:
    • 2 ½ cups flour
    • 1 ½ Tbs. sugar
    • 1 tsp. salt
    • 1 cup cold butter, cut into pieces
    • ¼-1/2 cup ice water
    • Topping:
    • 2 tsp. milk
    • 2 Tbs. brown sugar
    • 1 tsp. flour
    • ¼ tsp. cinnamon

    Directions

    1. Toss peaches with flour, sugar, cinnamon, nutmeg, ginger, lime and juice.
    2. To prepare crust: Put flour, sugar and salt in a food processor. Add pieces of butter and process a few seconds to attain a course texture. With processor running, add enough ice water through the feed tube so that the dough holds together. Roll out crust to 1/8 inch thickness and allow crust to overhand a 9” pie pan by about 4 inches.
    3. Put filling into the pastry-lined pan and dot with 3 Tbs. butter. Fold crust overhand up over the fruit, gather in to the center and twist in to a decorative bun.
    4. For the topping: Brush the crust with milk. Combine the brown sugar, flour and cinnamon. Sprinkle over the top of the pie. Place on a baking sheet and bake in a preheated 400˚ oven 30 minutes. Turn heat to 350˚ and continue baking 20 more minutes.

    Similar Recipes

    Leave a review or comment