Peach Pie
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5.0
3 reviews
Excellent
Peach Pie
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Dressed up with leaves and acorn cutouts, this peach pie is perfect to transition summer to fall. Made with less sugar even!
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Ingredients
Pie filling
- 1 1/2 - 2 cups Peach slices If frozen, thaw and drain first
- 2 T brown sugar
- 1 T instant tapioca or cornstarch
- 1/2 teaspoon vanilla
- ¼ teaspoon ground cinnamon
- 1 Tablespoon bourbon or brandy or rum
- Pinch salt
Crust
- 1 Single Pie Crust
- 1/2 Tablespoon of egg wash 1 egg beaten with 1 Tablespoon water
- 1 -2 teaspoons coarse sugar
Instructions
- Heat oven to 400°F.
- Fit a 6-inch pie pan with pie crust cut to size. Cut the remaining crust with cookie cutters into the shape(s) of your choice. Place crust and “cookies” into the freezer to chill.
- In large bowl, mix filling ingredients. Spoon into crust. Place crust “cookies” around the outside edge of the pie, taking care keep edges inside pan edge.
- Beat egg with water to create an egg wash. Brush onto crust “cookies” then sprinkle with coarse sugar.
- Bake on cookie sheet about 45 minutes or until crust is golden and juice is thick and bubbly. If crust is getting too brown (mine was), set a piece of foil on top. Cool on cooling rack at least 2 hours.
Notes
- This will make one 6 inch pie. Based on the fact that I cut down a standard pie to 1/3, it should work to triple the ingredients for a 9-inch pie.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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