The Pioneer Woman Tasty Kitchen
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Classic Peach Pie

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Prep:

Cook:

Level: Intermediate

System:

8

Description

Classic peach pie with a filling that’s full of peaches and hints of vanilla and cinnamon.

Ingredients

  • 3-½ pounds Peaches
  • 1 Tablespoon Lemon Juice
  • ⅓ cups Granulated Sugar
  • ⅓ cups Light Brown Sugar
  • ⅛ teaspoons Cinnamon
  • ½ teaspoons Vanilla
  • ⅛ teaspoons Salt
  • 3 Tablespoons Cornstarch
  • 2  Unbaked Pie Crusts, Store Bought Or Your Favorite Recipe Or See My Recipe Box

Preparation

1. Bring a large pot of water to a boil. Make a small x on the bottom of the peaches. When water is boiling carefully lower the peaches into the pot. Boil for 2 minutes and then remove them from the water using a slotted spoon and place them in an ice bath for 1 minute. The peaches should peel easily. If your peaches are firm it might be easier to peel with a vegetable peel just like you’d peel an apple.
2. Cut the peaches into 1/3 inch pieces and remove the pits. Or mangle them into lots of pieces while attempting to cut them and use those pieces.
3. In a large mixing bowl combine the peaches, lemon juice, granulated sugar, brown sugar, cinnamon, vanilla, salt, and cornstarch. Set aside and prepare your crust.
4. Preheat your oven to 425 F (or whatever temperature your recipe or the package says).
5. I didn’t butter my pie pan because my pie crust recipe uses so much butter that it wouldn’t dream of sticking to a pie dish. Lay a ¼ inch thick round of dough in the bottom of a standard size pie pan. Trim off the excess dough to fit the pie plate.
6. Pour your filling and all the accumulated juices into the pie crust.
7. Top with the top crust or make a lattice crust. To make a lattice crust cut your sheet of rolled out dough into 1 inch thick strips. Gently weave the pieces into a lattice top. Or you can just put a full top on the pie. Make sure to vent the crust with 2 or 3 holes if you do that.
8. Place the pie in the oven with a foil lined baking sheet underneath it to catch drips.
9. Bake for 20 minutes at 425 F.
10. After 20 minutes reduce the oven temperature to 375 F and bake for 30-40 more minutes until the crust is lightly golden brown and the filling is bubbling all over. If at any point the crust gets too brown on top tent the pie with a sheet of foil for the rest of the baking time.
11. When pie is cooked remove it from the oven. Let the pie sit for at least 3 hours to allow the filling to set completely. If you cut the pie before it has set your filling will run everywhere.

Note: See my TastyKitchen recipe box for my recipe for Buttery Flaky Pie Crust.

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