Perfect Peach Pie2017-08-04
- Course: Desserts
- Yield : 1
- Servings : 8
- Prep Time : 40m
- Cook Time : 40m
- Ready In : 1:20 h
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Pie consistency is perfect; Paw-Paw dubbed it the “perfect peach pie”.
Firm peaches are recommended
- 2 - 9 inch pastry pie crust
- egg white with 2 teaspoon water
- 2 1/2 - 3 pounds medium size firm peaches sliced - 5 1/2 cups
- Juice of one lemon or 3 tablespoons lemon juice
- 1 cup sugar
- 1/8 teaspoon of cinnamon
- 1/8 teaspoon of nutmeg
- 5 tablespoons quick cooking tapioca
- 2 tablespoons butter cut up
Prepare the pastry and line your 9 inch pie plate. With a fork print the pastry on the bottom and sides, and brush with the egg white/water mixture.
Preheat oven to 425 degrees.
Slice peaches in a large bowl and mix with the lemon juice, sugar, spices, and tapioca. Let's set 10 minutes. Drained canned fruit maybe used retaining 1/3 cup fruit juice in the mixture.
Spoon the fruit into the pastry and dot with butter.
Bake 10 minutes at 425 degrees; reduce heat and bake an additional 35 to 40 minutes or until golden brown.
Check in the last 10-15 minutes and add foil strips or crust cover if outer edge is browning too fast.
Cool on wire rack, serve warm or cold; goes great with ice cream.