Peach Pie
Sorry for the relative lack of updates, folks. I promise a deluge in the next few days (really!) We’ll start things off with one of the two desserts I’ve made recently. I had a bag of frozen peaches from the fall. A woman at my school always sells flats of peaches and I couldn’t use them all before they started to go icky. So I peeled them, quartered them, and froze them (wow, that sounds like a medieval torture technique) and then the other day, they turned into a wonderful peach pie! I used the Perfect Pie Crust from the Pioneer Woman, and it really was a great pie crust recipe. I may try it with butter flavored Crisco (that sounds icky too, but really, shortening crust is superior to any other) the next time. The husband complained about the box of tapioca upon purchase but didn’t even notice it in the pie. It provides a nice thickening without being sweet or requiring lots of cooking with flour or the temperamental cornstarch.
Ingredients:
- 4-5 cups peaches, peeled and thinly sliced
- 3/4 cup sugar
- 1/4 cup quick tapioca
- 1/4 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- double pie crust of your choice
- 1 Tbs milk + 2 Tbs sugar for top
Mix it all together and let sit 15 minutes. Fill unbaked crust with peach mixture, top with remaining crust. Flute edges (or squish with a fork if you’re fluting stupid, like me) and cut steam holes. Brush with milk and sprinkle with sugar. Cover edges of crust with foil. Bake 30 minutes at 400 degrees. Remove foil, continue baking 20-25 minutes.