Okay, so this is a little late, but I’ve been so busy with my photography. However, I’m back now!
Sunday brunch always needs something sweet – whether it be the beverages or the desserts – it’s just not complete without a little something sugary. I love anything that involves peaches – cobbler, ice cream (to-die-for), fruit and of course pie. Before I started my quest of healthier eating and eradicating preservatives from my life, my peaches came from a can. They were orange. Imagine my surprise when I cut into this pie and those peaches were pink and yellow! They were gorgeous, flavorful and fresh – real peaches are not that scary orange color. Who would have thought it?
This pie is shockingly easy to make – the hardest part is peeling the peaches. If you’re one of those people who is secretly a fruit ninja, I envy your abilities. It takes me what feels like forever to peel fruit. There are a few things to remember when making this beauty. First, you must brush your bottom and top crusts with egg or butter. Second, be sure to coat your sliced peaches well in lemon or lime juice, then strain of excess. You need to do this because otherwise you’ll have soggy peach mush in your pie instead of plump peaches that burst in your mouth. Other than that, this pie is a breeze and will impress any guests.
- 2 – 9 inch discs of your favorite pie crust
- 1 egg, beaten
- 13 small peaches, sliced
- 2 tbs lemon or lime juice
- 1/2 C flour
- 1 C white sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp nutmeg
- 1/8 tsp salt
- 2 tbs butter, cubed
Preheat oven to 450 degrees.
Line the bottom of a 9 inch pie plate with one crust and brush with beaten egg.
Place the peaches in a small bowl and coat thoroughly with lemon or lime juice. Transfer to colander and gently shake off excess juices. Wipe out original bowl that held the peaches and place them back in that bowl, set aside.
In a separate bowl, mix flour, sugar and spices. Pour over the peaches and mix gently. Transfer peaches to pie crust and mound slightly in the center. Dot the peaches with the cubed butter. Cover with remaining crust and seal the edges. Be sure to cut small slits in the top of the pie. Brush the top with the egg and then sprinkle a little cinnamon and sugar over the top.
Bake for 10 minutes, then reduce heat to 350 and bake for 35 – 40 minutes or until done. Turn off the oven, but allow pie to rest in oven for an additional 15 minutes. If the edges appear too brown at any point, just cover with aluminum foil. Allow to cool 2 hours or more before serving.