I've been holding on to this post until now, because most people make pie in the fall for Thanksgiving. Recently, I saw a roundup of Thanksgiving recipes and plans. While parts of the dinner have evolved, pie is still the number one finale. Today, I am posting a recipe for peach pie. As we get closer to the big bird day, I'll try to post a few more of my favorite pies.
If you are a pie lover, I'd check out Crazy for Crust's Pie Linky Party. I'll be posting this recipe there, too.
Prep Time: 60 minutes
Cook Time: 60 minutes
Keywords: bake peaches pie freeze
Ingredients (8 wedges)
- 6-8 peaches
- 3/4 c. sugar
- 2 tbs. cornstarch
- 1 tsp. almond flavoring
- 2 c. all-purpose or pastry flour
- 2 sticks butter
- 1 egg
- 1 tsp. white vinegar
- 2-3 tbs. cold water
Bring 4 quarts of water to a boil in a large stockpot.
Dip peaches into the boiling water for 30-60 seconds.
Use a paring knife to peel off the skin.
Slice peaches. Mix with sugar, cornstarch and almond flavoring.
Pour all contents into a gallon-sized freezer bag. Set in a pie plate.
Freeze for up to one year.For the Crust
Put flour into the bowl of a large food processor.
Hint: Move as quickly as possible to work while dough is still cold.
Cut cold butter into small pieces. Add to flour. Pulse until the mixture resembles crumbs.
Add the vinegar and egg. Pulse. Add water as needed to form a ball of dough.
Divide dough into two balls. Flatten into discs. Wrap tightly to prevent drying out. Chill for 30-60 minutes.
Preheat your oven to 350 degrees.
Use a rolling pin to roll dough into a circle 2 inches larger than the pie plate. Line a 9" pie plate.
Set your frozen pie filling into the crust. Dollop with a tablespoon of butter.
Repeat rolling with the second disc of dough for the top crust.
Top the pie. Crimp the edges to seal.
Cut a few slits in the top of the pie. Place on a lined baking sheet.
Bake for 90 minutes or until the middle is bubbly.
Allow to cool before cutting to serve.