Recipe by BERNIERONE
"This is a simple, quick, old fashioned, baked, two crust peach pie made with fresh peaches and simple ingredients. It's great during summer peach season."
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1 (15 ounce) package
pastry for a 9 inch double crust pie
sliced peeled peaches
I disagree with the other reviewers about the lemon juice. The lemon juice is necessary not only to prevent browing, but also to prevent the cell walls of the peaches from breaking down when cooking. The peaches will have much better identity and structure if you add the lemon or lime jiuce. I placed a colander in a work bowl and added the peaches. Then I poured lime juice over the peaches and gently tossed the fruit. This way, the excess lime juice fell to the bottom. I then tossed the drained peaches with the dry mixture in another bowl. The pie was perfect and the peaches were firm and not mushy. It also removed any juices that would have made the pie runny. The lime jiuce blends much better with the peach flavor.
This is a good recipe, but I have to agree with other posts about omitting the lemon juice. It made it way too tangy. Next time I'll use some "fruit fresh" maybe (I am assuming the added lemon juice is to preserve color?) instead. Aside from that, makes a great pie.
This is the most delicious peach pie recipe out there, but the trick to push it over the top is to make a homemade pie crust. Never, ever use store bought! It will only add a few more minutes to your prep time, and it's SO worth it (search Mom's Pie Crust for a simple, old-fashioned recipe). I also sometimes make this pie with 3 C peaches, 2 C blueberries, but you can really make it with any fruit combination. Just make sure to adjust the sugar accordingly if you use something sour. It's a winner, and if you decorate it with a nice lattice top homemade crust, people will beg at your feet for more of this pie.
The reviews and comments were very helpful. I changed this recipe quite a bit because of what I read in this recipe and a few others- it came out delicious! I used half the amount of lemon juice and added 1/4 tsp vanilla and tossed the peaches in a coriander letting them drain as others suggested. I omitted the nutmeg and instead used ginger. I also used a pinch more cinnamon. I used half what it called for white sugar and instead substituted that with brown sugar. I also did the same with the flour - I only used 1/2 what the recipe called for and instead substituted the other 1/2 with cornstarch. I egg washed the crust and sprinkled with sugar in the raw. The pie came out delicious. It was messy to eat while still warm, but my husband had a slice this morning (yes, this morning) out of the refrigerater and it was perfect. Oh...I also followed the tip for turning off the oven and leaving the pie in for another 10 minutes.
Kudos to the smart cook that suggested dousing the sliced peaches in lime juice in a colander to avoid runny pie. This pie was fantastic. I served it just warm with vanilla icecream and my husband's entire family was raving about it. Oh, and if you haven't used the buttery flaky pie crust recipe from this site, you are totally missing out.
Tastes great, easy recipe to follow. I used a homemade crust and the pie looked beautiful. I had to cook the pie 10 minutes longer than the recipe. My pie was a little runny, but I think that I should have drained my fresh peaches before mixing in the flour (some liquid left in the bottom of the bowl). Make sure you cool if for at least 2 hours before cutting. This will really ensure that the pie stays together. This will be my new standard summer recipe. You will love it.
This was the first time I made a peach pie and I thought this was the easiest and best recipe I could find. We loved it and I thought it was great! Thank You!
This pie was decent. I'm not sure I enjoyed the nutmeg in here - I think it covered up the taste of the fresh peaches. I would make it again though and experiment a little.
* Percent Daily Values are based on a 2,000 calorie diet.
Peach Pie the Old Fashioned Two Crust Way
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 178
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