Peach Pie Deluxe
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Ingredients
- 1/2 cup cane sugar
- 1/4 cup brown sugar
- 5-6 ripe peaches
- 3 Tablespoons corn starch
- 1/4 Teaspoon fresh ground nutmeg
- 1/4 Teaspoon cinnamon
- 1/2 Teaspoon vanilla
- 1/2 Teaspoon almond extract
- 1/4 Teaspoon kosher salt
- 1 small lime juiced
- 2 Tablespoons butter
- 1 double crust, pasty dough
Note
Adapted from a recipe originally published as Peach Pie in Country Woman July/August 2005.
Directions
| Step 1 | |
| Cut peaches in chunks, not thin slices. I quarter mine and leave the skins on, then cut each quarter into thirds. | |
| Step 2 | |
| Place peaches in a bowl, add sugars and let macerate until juice appears. | |
| Step 3 | |
| In a cold saucepan, add other dry ingredients: cornstarch, nutmeg, cinnamon, salt and whisk in strained peach juice (from step 2) until fully incorporated. Place on low heat and stir until thickens, 1-2 minutes | |
| Step 4 | |
| Remove from heat, stir in lime juice and butter until fully incorporated and smooth. | |
| Step 5 | |
| Pour cornstarch mixture over peaches. Stir gently and well. | |
| Step 6 | |
| Add peaches to chilled pie dough in pie plate. Add lattice top or double crust top with air vents. | |
| Step 7 | |
| Optional: whisk an egg with one tablespoon of water and lightly brush on unbaked top crust and sprinkle with sugar before baking. This adds a nice sweet crunch and golden brown top to the crust. | |
| Step 8 | |
| Bake at 400 for 50-60 or until filling bubbles. Let cool for an hour to set fruit filling for better slicing | |
