I warned you guys earlier that I was a bit of a cooking kick summer fruit. I made this beautiful peach pie twice in the last two weeks and it's just amazing. As much as I love the joy of biting into a juicy peach and sweet all summer, there is something of peaches in hot oven with flaky crust and a scoop of ice cream that is (perhaps) even better.
I tried something new with the pie decoration and the verdict is still not if I love or hate. Is it kind of remind you of craters in the moon? Or a strange mask Freddy Kreuger guy? Anyway I'm not 100% sure how I feel about the whole thing with peas, but the pie itself is amazing and it's all that matters. (I did a lattice crust fancy the second time I did it and that was nice, but took forever!
If I open my pie store one day, you can bet you find peach pie in all summer long menu. in fact, I usually cook my peaches cobbler, but it was amazing too. I love how the pies are easy to carry, ideal for in advance, and seem to represent something so classic, all-American. I loved doing this for the 4th of July with my young cousin of Jordan, professor and her aunt how the pie dough and build a network. I am a sucker to pass along the secrets of cooking!
in a note untied completely, tomorrow Andy evening one I go to a wedding. It is 4:00 the house of my parents and we let Hugo bear with my parents for the night. I'm parts- equal fear of being apart from him, excited for 30 hours with my husband, it is in the quiet amazing hands, and hopeful that milk that I was pumping all week is sufficient. We wish all the luck! :)
- 1 double Pie Crust
- peaches- 5-6 cups peeled slices and sliced (I got this from 11 medium peaches or large peaches 8-9 )
- cinnamon ½ teaspoon
- 1 teaspoon vanilla extract
- zest and juice of ½ lemon
- little ¼ cup of instant tapioca (flour or cornstarch may work in a pinch)
- ½-3/4 cup sugar
- 1 egg for brushing the crust
- raw sugar for sprinkling
- in a large bowl, combine the sliced peaches, cinnamon, vanilla, lemon zest, sugar and tapioca. Mix well and set aside.
- Spread a layer of pie crust and drape in a 9-inch pie plate. Pour peaches inside. Roll out the second layer of pastry and use a small cookie cutter or the end of a great round icing tip to cut pea crust. Drape Fisheries and crimp the edges. (You can also make a lattice top or a simple double crust, cutting a few slits in the top.)
- Brush the crust with beaten egg and sprinkle with coarse sugar. Bake at 425F for 15 minutes, then reduce heat to 350F and bake for 30-40 minutes or until crust is golden and peaches are sparkling.
- Cool to warm before serving.