|Fresh Peach Pie, YUM.|
I have adapted Paula's recipe to utilize the quantity of fresh peaches I had on hand as well as to my normal recipe ingredients. But it is certain it was HER IDEA, not mine and a good one at that! Her recipe held a 5 star rating out of 38 reviews which also tells the tale! As any home cook will tell you it is just as easy to mess up the kitchen for 3 or 4 pies as it is for 1 plus freezing the filling in foil and plastic wrapped disks that is ready to bake is just a wonderful idea.
Ingredients for a Fresh Peach Pie and 2 Fillings to Freeze:
10-12 C. peeled and sliced fresh peaches, 20-24 peaches
2 T. butter to top each pie before baking
1 t. salt
juice of 3-4 fresh lemons
5-6 T. instant tapioca
2 C. sugar + 2 T. for sprinkling top crust
2 t. Fruit Fresh (ascorbic acid)
1 t. cinnamon
1 T. vanilla extract
pastry for 2 unbaked pie crusts, one top and one bottom
NOTE: Peaches vary in size and if they are "free stone" so the recipe may vary and need to be adapted per the amount of sliced peaches netted from peeling, slicing, and removing the pits.
Peeling and preparing the peaches: Bring a large kettle of water to a rolling boil and prepare a large bowl with ice and cold water. Drop 7-8 peaches into the boiling water and return to the boiling point. Time for 1-1/2 minutes depending on the size and ripeness of the fruit. Use a slotted spoon and remove the peaches to the ice water bath. The peels should easily slip off. If not return to the boil an additional 30-60 seconds and test again.
Preheat the oven to 375 degrees F. Line 2 nine inch pie plates with wide heavy duty foil then line again with plastic wrap. I use 2 sheets of plastic wrap placed as a cross across the foil lined plate.
Bake on the preheated oven for 50-60 minutes.
To find Paula Deen's recipe I Googled Paula Deen's Peach Pie Recipe.