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Peach Pie

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By , About.com Guide

Peach Pie

Peach Pie

Photo © Molly Watson
This is Peach Pie at its simplest: a flaky crust filled with sugar-tossed fruit and a thickener. I use just a bit quick-cooking tapioca to thicken my fruit pies. It keeps the juices clear (flour clouds and can get clumpy or gluey; cornstarch creates a slick texture I don’t care for).

This recipe calls for brown sugar, which adds a deep, rich sweetness to the peaches, but feel free to use granulated sugar if you prefer. Always taste the fruit when making pies and adjust the sugar level accordingly - you’ll notice a huge range here that allows you to make a pie that matches your sweet tooth and your fruit’s ripeness.

Prep Time: 45 minutes

Cook Time: 1 hour

Total Time: 1 hour, 45 minutes

Ingredients:

  • 1 double-crust recipe or pre-made pie crusts (I like Perfectly Flaky Pie Crust)
  • 3 lb. peaches
  • 1 Tbsp. to 1/3 cup brown sugar
  • 1 Tbsp. quick-cooking tapioca

Preparation:

  1. Preheat oven to 350°F. Peel and slice peaches. In a large bowl, toss peaches, sugar to taste, and tapioca. Set aside.
  2. Roll out crust. Line pie plate with bottom crust, fill with peach mixture, cover with top crust. Crimp edges and cut slits in top crust to vent.
  3. Put pie plate on a baking pan (to catch drips). Bake until well browned, about 1 hour. Let sit until room temperature, about 3 hours. Serve plain or with whipped cream or ice cream.

Makes 1 9-inch Peach Pie, about 8 servings.

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