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Category: Recipes
Prep Time: Cook Time: Total Time:
A double pie crust
3 lbs peaches, peeled and chopped about 1 to 1 l/2 " pcs
Add to peaches
1/2 cup sugar
1 teas lemon zest
1 Tbls lemon juice
1/4 teas salt
Let set until juice is pulled from peaches
Prepare bottom crust in pie plate and lay strips for lattice top on a separate pan and put into fridge, or top crust if not making lattice
Save 1 cup of peaches in small bowl, mash and set aside.
Drain the peaches** Add 1 tbls cornstarch to chopped peaches.
**save 1/2 c of the juice. (If not enough juice, add water or bottled peach juice to make 1/2 c.) Put the juice in a skillet.
Mix together in small bowl,
2 Tbls low sugar pectin (*has to be low sugar or no sugar. Usually is in a pink box.)
3 Tbls sugar
1/8 teas cinn
pinch nutmeg
Add to juice in skillet and cook stirring until thick. Remove from heat
add peaches with cornstarch and mashed peaches to the thicken juice
add 1/2 teas vanilla
Remove crust from fridge
put filling in bottom and add top crust (or lattice crust)
trim edges and turn under and crimp
brush with water and sprinkle with sugar. Or with raw sugar for more crunch.
Put cookie sheet in oven preheated to 475 and set pie plate on heated sheet (heated sheet will help set bottom crust)
bake 425 for about 25 min
turn pie and lower heat to 375 and bake another approx. 20 min
Watch that it does not over brown and if edges look as if they are getting brown first, cover with foil
Note: If the peaches are not sweet and are on the sour side, increase the sugar to 3/4 cup.
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Peach Pie
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Category: Recipes
Prep Time: Cook Time: Total Time:
A double pie crust
3 lbs peaches, peeled and chopped about 1 to 1 l/2 " pcs
Add to peaches
1/2 cup sugar
1 teas lemon zest
1 Tbls lemon juice
1/4 teas salt
Let set until juice is pulled from peaches
Prepare bottom crust in pie plate and lay strips for lattice top on a separate pan and put into fridge, or top crust if not making lattice
Save 1 cup of peaches in small bowl, mash and set aside.
Drain the peaches** Add 1 tbls cornstarch to chopped peaches.
**save 1/2 c of the juice. (If not enough juice, add water or bottled peach juice to make 1/2 c.) Put the juice in a skillet.
Mix together in small bowl,
2 Tbls low sugar pectin (*has to be low sugar or no sugar. Usually is in a pink box.)
3 Tbls sugar
1/8 teas cinn
pinch nutmeg
Add to juice in skillet and cook stirring until thick. Remove from heat
add peaches with cornstarch and mashed peaches to the thicken juice
add 1/2 teas vanilla
Remove crust from fridge
put filling in bottom and add top crust (or lattice crust)
trim edges and turn under and crimp
brush with water and sprinkle with sugar. Or with raw sugar for more crunch.
Put cookie sheet in oven preheated to 475 and set pie plate on heated sheet (heated sheet will help set bottom crust)
bake 425 for about 25 min
turn pie and lower heat to 375 and bake another approx. 20 min
Watch that it does not over brown and if edges look as if they are getting brown first, cover with foil
Note: If the peaches are not sweet and are on the sour side, increase the sugar to 3/4 cup.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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