I have made all kinds of cobblers all my life - peach, apple, strawberry, chocolate. I have made apple and peach crisps all my life. I don't remember ever making a real peach pie. Today that is what I did. I went to Jackson's Orchard today and got some peaches. They were quite good, very juicy! I couldn't believe peaches were available already. I made crust for a 2-crust pie, wrapped and refrigerated it. I then began peeling and slicing peaches. I sliced until I got 4 1/2 cups of sliced peaches in an eight cup measuring pitcher.
I then covered the peaches with 1/2 cup cane sugar and 1/4 cup packed light brown sugar.
I stirred them together and let them sit on the butcherblock table for about an hour.
After the peaches had been sitting close to an hour, I rolled out the bottom crust by dividing my dough approximately in half and rolling it out on floured wax paper. I use wax paper a lot because I can just wrap up the mess and toss it.
I fit it into my pie plate. This one is my only Fiesta pie plate. I won it for entering a baking contest. The post previous to this one for the Pineapple Upsidedown Cake was that winner!
I smoothed out the crust and fixed my edges a bit.
Next, I stirred my peaches, checked for juice and poured the juice into a small saucepan.
In the saucepan, I already had 3 tablespoons of cornstarch, 1/4 tsp nutmeg, 1/8 tsp salt and 1/4 tsp ground cinnamon. I cooked and stirred until this mixture thickened. I then took it off the heat, added 2 teaspoons lemon juice and 1 tablespoon butter. I stirred this until the butter melted, poured this over the peaches and stirred them well.
I then poured the peaches into the pie plate with the crust in place and placed strips of rolled and cut dough over the top. This particular pie crust dough was so tender it broke when I tried to alternate the strips to criss cross them .So I settled for what you see. I need more practice with the lattice look.
I placed the pie into a 400 degree oven and baked it for a little over an hour, until the fruit was soft, crust was golden brown and the juice was set and bubbling.
I didn't have any sanding sugar so I sprinkled about a teaspoon of granulated sugar over the hot pie.
After it cooled about 45 minutes or so, I cut it. I couldn't take it any longer. Oh, my. It was good! Kind of ugly, but very very good! I posted a picture on facebook. They told me it wasn't ugly. It was rustic.
Oven to 400 degrees
Make crust for 2 crust pie and refrigerate until needed
4 1/2 cups sliced peaches
1/4 cup packed brown sugar
1/2 cup white sugar
3 tbsp cornstarch
1/4 tsp nutmeg
1/4 tsp cinnamon
1/8 tsp salt
2 teaspoons lemon juice
1 tablespoon butter
In a large bowl, combine the 4 1/2 cup peaches and sugars, stir gently, cover and let sit for about an hour. In the meantime, roll your bottom crust and place in your pie plate. Set it aside until ready for use. After the hour, drain the peaches, reserve the juice.
Place the cornstarch, spices and salt into a saucepan, pour in and stir with the reserved juice. Bring to a boil, stir and cook about 2 minutes until thickened. Stir in the lemon juice and butter.
Pour over peaches, gently stir to combine and coat the peaches.
Pour peach mixture into pie plate. Make your lattice top crust and cover edges with foil or an edge guard. Bake approximately 50 minutes, remove foil and bake another 10 or so minutes until crust is golden brown and filling is bubbly. Cool on a wire rack. Serve warm or cold.
This recipe was found on the internet, posted in Taste of Home and was originally published in Country Woman July/August 2005 pg 42
It had a 5 star rating. I would have to agree!!
The photos are mine, taken as I prepared the pie. The emoji is from google.
Until the next time....
To be continued.......
I love all y'all!❤️