If your peaches are fully ripe, reduce the sugar by half, and reduce the water by half. The juiciness and sweetness of fully ripe peaches will still create a lovely sweet pie.
With the pie made here, I made a lattice crust for the top. I usually make peach pie open face, and so this step is optional as creating a lattice crust is a little tricky and takes practice. Serve with whipped cream or vanilla ice cream.
Peach Pie
Ingredients
- 8 peaches (not quite ripe)
- 1 tbsp white sugar
- 2 tbsp brown sugar
- 1 tsp cinnamon
- 2 tbsp white flour
- 4 tbsp water
- 1 uncooked pie crust*
- 1 additional uncooked pie cruse for lattice top (optional)
- Place single pie crust in pie place.
- Peel and slice 8 peaches and place in a bowl.
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Add sugars, cinnamon and water, and stir until well mixed and all peaches are coated.
- Pour into pie crust. Using 8 peaches, the peaches should be piled quite high as they will shrink down while baking.
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If making a lattice crust top, slice strips for lattice and weave onto top of pie.
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