Sorry about the picture. I forgot to get a shot when it came out of the oven and before I knew it it was almost gone. Who doesn't love peach pie, right?!
The hardest thing about this recipe is probably prepping the peaches.
To peel peaches, score the bottom (just a quick "X" with a knife) and blanch them for about 40 seconds in boiling water. Then cool them in a bowl of ice water. The skin should just rub off. If not, drop them in the boiling water again.
- Pastry for a double crust pie
- 5 cups peaches, peeled and sliced (about 10 medium peaches)
- 2 teaspoons lemon juice
- 1/4 teaspoon almond extract (optional)
- 3/4 cup sugar
- 3 Tablespoons minute tapioca*
- 1/4 teaspoon cinnamon or nutmeg
- 1/8 teaspoon salt
- 2 Tablespoons butter
- *No tapioca? No worries. Just use 1/4 cup flour.
Preheat oven to 425°.
Line pie pan with half the pastry.
Combine fruit, juice, and extract.
In a separate bowl, combine the sugar, thickener, and spices.
Fold the dry ingredients into the peaches.
Add the fruit to the lined pie tin and dot with butter.
Cover with top crust, finish edges, and vent pie (if necessary).
Bake for 45 minutes or until crust is brown and the peaches are tender and bubbling in their juices.
Cool on rack before serving.