Hola! Have been neglecting this blog quite a bit for the past few months, but its time to refresh this space with some updates of what I’ve been up to recently 🙂
Today’s recipe will be a classic summer peach pie given a fall twist with the addition of cinnamon into the pie filling. For the pie pastry, I used food.com’s Homemade Pie Crust Recipe which has had some great ratings! You can tweak the portions according to how much pie pastry you need.
For 2 pie crusts:
- 2 cups all purpose flour, sifted
- 1 teaspoon salt
- 2/3 cup butter
- 5-7 tablespoons of cold water
- Put flour into a mixing bowl with the butter.
- Using a pastry cutter, cut the butter into the flour.
- add salt and water.
- Mix until dough is formed.
- Roll out on flat surface.
- Bake at 375 degrees until brown.
PEACH PIE FILLING
For 6-8 servings
- 1/2 cup sugar
- 1/4 cup packed brown sugar
- 4-1/2 cups sliced peeled peaches
- Pastry for double-crust pie (9 inches)
- 3 tablespoons cornstarch
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 2 teaspoons lemon juice
- 1 tablespoon butter
- In a large bowl, combine sugars; add peaches and toss gently. Cover and let stand for 1 hour. Line a 9-in. pie plate with bottom pastry; trim even with edge. Set aside. Drain peaches, reserving juice.
- In a small saucepan, combine the cornstarch, nutmeg, cinnamon and salt; gradually stir in reserved juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in lemon juice and butter. Gently fold in peaches. Pour into crust.
- Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges. Cover edges loosely with foil. Bake at 400° for 50-60 minutes or until crust is golden brown and filling is bubbly. Remove foil. Cool on a wire rack.
This recipe all in all worked out perfectly for me and will be my go-to pie recipe in the future. The crust is easily manageable for pie-beginners. I will describe the crust as firm and buttery with texture, and the filling moist, sweet and flavourful. Wonderful combination. (You can cut the sugar if you opt for a less sweet pie) And of course, rave reviews from fellow family and friends mean that this recipe deserves a big thumbs up!