Perfect Peach Pie

July 31, 2009

I don’t like to use the word perfect that often. It’s just not something I throw around in order to sound cool. The other day a friend dropped off a tray of gorgeous, ripe peaches and told me to make something with them. How sweet is that? I thought about the many different things I could do with these amazing peaches, but I just had to make another pie. Here you go everyone. If you want to “wow” your friends with the simplicity of a perfect fruity pie, this recipe is for you.


Perfect Peach Pie Recipe
– Pastry for 2 crust pie, ready in pan to bake
– juice of 1/2 large lemon
– 6 or 7 large peaches, peeled, sliced
– 3/4 cup granulated sugar
– 2 1/2 TBSP. cornstarch

Preheat oven to 400F
Mix sliced peaches into lemon juice to keep them from darkening. Mix together sugar and cornstarch and pour over the peaches ( Mixture will become “soupy”). When oven is hot, pour the mixture into the pie shell and either lattice or put the second crust on top. Cut some slits in the pie and sprinkle sugar on top. Bake at 400 for 15 minutes and then reduce temperature to 350F and bake for an additional 20-25 minutes. Oven times do vary. I ended up baking my pie for close to 45 minutes because my crust was a little thicker. Then let cool on a cooling rack for 2-3 hours. Then slice, serve and try not to eat it to fast!



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