Monday, May 27, 2013

Peach Pie 101

There's something so nostalgic about a pie, isn't there? It may never have the 15 moments of fame that cupcakes, macarons, or cakepops have all enjoyed, but it will always hold a special place in my heart - and will always be found at our table.

It's peach season here in the south, and your pie is guaranteed to be mouth-wateringly delicious if you choose fruit that's in season!

Keep your recipe simple, the sugar conservative, and let the perfection of the fruit shine through.
That's my big pie-making secret! Well, that, and using Pillsbury Pie Crusts (don't tell Martha...but once you try them, you'll never pick up your old pastry blender again...).

 A quick cautionary word on peaches, they are almost always found right at the top of the "Dirty Dozen" List (which I wrote about HERE) and that means that they soak up vast amounts of pesticides and are best purchased organically if possible.

Ready to get baking? Alrighty, let's get to it:


Kristin's Perfect Peach Pie


Pillsbury package of 2 crusts
1/2 cup sucanot (or sugar)
1/3 cup whole wheat pastry flour (or all-purpose)
1 t cinnamon
6 cups sliced peaches - about 6-8 medium ones (no need to peel them)
1 t lemon juice
1 T butter or margarine
Preheat oven to 425.

Place bottom pastry crust in pie plate. Mix flour, sugar, and cinnamon together in a large bowl. Add in sliced peaches and lemon juice, and gently toss to coat.

Turn into pie crust, and dot with butter. Cover with top pastry. Seal, flute, and cut a few slits in the center for ventilation.

Cover edges with aluminum foil and bake for 30 minutes. Remove foil and bake 15 minutes longer or until crust is golden brown, and fruit mixture is starting to bubble. Cool on wire rack.

Serve warm with vanilla ice cream or whipped cream.


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