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Peach Pie the Old Fashioned Two Crust Way

Reviewed: Jul. 17, 2012
This is what a pie recipe should be: simple and delicious. Good cooks know that the quality of the pie is determined by the quality of the fruit. I was lucky enough to have a bunch of peaches from my parents' peach trees, and they were phenomenal from the start. They were VERY ripe, however, and rotting before I could eat them. So I made this recipe. I made a homemade crust (Martha Stewart's pate brise) and did what others suggested, to douse the peaches with lime juice in a colander. Many of my peaches were overripe so I wanted to cut down on liquid by draining them, and it worked great. Also, I HALVED the sugar in the recipe. My opinion is that if the fruit is nice and sweet, not a ton of sugar is necessary. 1/2 cup of sugar along with the spices called for in the recipe and my pie is amazing!!
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