So the only new thing I made this week I did not believe it would be worthy of sharing, guess I was wrong. I had not planned on what I was going to make for our world wide Wednesday family meal. I actually almost bagged it entirely. We were going to have a meal from Delaware and the first dessert I came across was Pretzel Salad which is a layered pretzel crust, cream and then strawberries in strawberry Jell-o, it did not sound appetizing to me at all. The next is Peach Pie and I despise peaches, I don’t know why, I honestly don’t even know if I have ever even tried one but the smell of them, to me is terrible. I might buy 1 or 2 a year for my husband; the fruit bowl is on the island and close to me, I have offered him money to eat the peach when I can smell it. Again I don’t know why I find the smell so offensive, I have even poured out wine that had too much peach taste. I know I had issues; maybe I died in a previous life by being hit by a peach truck, who knows.
Back to why I am going to share this Peach Pie recipe I made. The family loved the pie I made so much so that they ate the whole thing. backing up a bit, I finally at around 4:30 – 5:00 pm decide OK I will go and buy a peach pie for them to eat. I read online that Marie Callender has one; sounds great I will go grab one. The store didn’t have one. I seriously doubted that I would find ripe fresh peaches, and I totally didn’t was to slice them. I would use frozen peaches, they didn’t have them. I think I walked back and forth from the frozen aisle to the bakery/fresh fruit aisle 3 times. I finally googled if I could use canned peaches. So back to the frozen section to grab a pie shell, I did not have time to make a crust, we were eating it tonight and I needed to make/bake a pie stat!
It was super easy to make and it took about an hour to bake, then because everyone was already at the house and we just finished eating dinner I needed it to chill super fast, so out on the porch it went, Only obstacle was to make sure the dogs who were running in and out didn’t get to it. It was still a little warm when I served it but it was a huge hit!
I “phoned” in this dessert so much that I don’t even have a good picture of it. I used one of those frozen 2 pack 9″ deep dish pie crusts for the base and I kind of broke apart the 2nd crust for the top of the pie. Which is probably why I didn’t take a picture of the full pie, no evidence of my poor choices while in a rush! I apologize for the lack of pictures, I hope you at least enjoyed my story!
Peach Pie
Ingredients
- 2 pack pie crusts frozen or refrigerated
- 1 29 ounce canned peach slices drained (diced or not I did not)
- 1 cjup brown sugar
- ⅓ cup corn starch
- 1 tablespoon lemon juice
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
egg wash - Optional
- 1 egg beaten with a splash of water
- 1 tablespoon course sugar
Instructions
- pre-heat oven to 350℉ grease a 9" pie pan with nonstick spray, unless you are using a frozen pie crust shell already in its own pan. If you are using refrigerator pie crust, roll out the crust and place it in the pan.
- In a large bowl, mix together the peaches, brown sugar, corn starch, lemon juice, cinnamon, and nutmeg until well combined.
- Pour the peach mixture into the crust and smooth until even layered.
- Roll out the other crust and place over the top of the peaches, make a few vent wholes. Or you could be a little fancy and slice ¼" strips and create a little lattice top. Crimp the edges.
- if using the egg wash, in a small bowl beat the egg with a little water and using a pastry brush or something like it, lightly brush the top with the egg wash and sprinkle with turbinado or a course sugar.
- Bake the pie for 55-60 minutes, or until the crust is golden brown and the filling is bubbly. Cool to room temperature though it can be served slightly warm.