Wednesday, August 13, 2008

Peach Pie Part 2

As promised here is the recipe that I used for peach pie. I found this one online and changed it quite a bit. It was the first time I've ever made peach pie and I was really happy with the way it turned out. My only problem was trying to peal them. I tried to just peal them by hand but that didn't work. So then I tried the method of submerging them in boiling water for 30 seconds then peeling them. That didn't work either. I got mad. It's just a peach, it shouldn't be difficult right? It was kind of a mess so I decided to just cut them up and leave the skin on. I was pleasantly surprised when I took my first bite and realized that the skins softened up quite a bit. I would still prefer them to be peeled so if anyone has any suggestions I would much appreciate them!


1/4 cup white sugar + 1 tbs sugar
1/4 cup light brown sugar
1/2 cup all purpose flour
1/2 tsp nutmeg
1/4 tsp salt
3 tbs fresh lemon juice
1 tbs pure vanilla extract
7 cups sliced peaches
2 tbs butter


Preheat oven to 425 degrees F. Combine sugar, flour, nutmeg and salt. Add lemon juice and vanilla to mixture. It will be kind of like a paste at this point. Stir into the sliced peaches.

To save time I used a pre-made pie crust. The Pillsbury® pie crust comes in two circular sheets. Unroll the first sheet and lay in the bottom of a pie pan. Pour the coated peaches in then cut up the butter into even chunks and spread over the peaches.

Cover with the other half of the pie crust. Tuck the excess dough down around the inside of the pie pan. Slightly pinch the dough all the way around the edge. Bake for 25 minutes. Reduce heat to 350 degrees F and bake for another 20 minutes. Now carefully sprinkle the remaining tablespoon of sugar over the pie. Bake for an additional 20 minutes. You should have a delightfully delicious peach pie that looks like this:


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