Peach Pie

Finally, my sister’s peach pie recipe.

First, the crust. Emily tells me that the dough produced by this recipe is a bit difficult to work with, but it tastes delicious anyway.

For an 8-10 inch pie:

  • 1 cup (two sticks) unsalted butter
  • 2 1/2 cups flour
  • 1 tsp salt
  • 1 tsp sugar

For the filling:

  • 2 pounds ripe peaches
  • 1 tsp lemon juice
  • 1/2 cup sugar
  • 1/4 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 1/2 tbsp cornstarch
  • 2 tbsp butter, sliced

Step one for filling is to blanch the peaches. Bring a pot of water to a boil, and drop the peaches in for a few seconds. Then dunk the peaches in cold water and remove the skin.

Slice the peaches into a bowl and add lemon juice. Add the spices, sugar, and cornstarch.

The rest is pretty straight forward.

Place the pie pan on a baking sheet and bake at 425 degrees F for 10 minutes. Then turn the heat down to 350 degrees F and bake for another 40-50 minutes.


About alimental

I am a recent college grad who loves preparing and eating good, healthy food. I live in Milwaukee with my husband and our two cats.
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