Sunday, October 4, 2015




1 (15oz) packaged pastry for a 9 inch double crust pie
1 beaten egg
1 beaten egg white
9-10 medium size fresh peaches
2 Tbsp. fresh lemon juice
1/2 cup all-purpose flour
1 cup white sugar
1/2 tsp. ground cinnamon
1/4 tsp. nutmeg
1/4 tsp. salt
2 Tbsp. cold butter ( cut into small pieces)

Preheat Oven to 400 degrees ( I have convect oven)
Put sheet pan in oven to heat up

Peel peaches, then cut in half, take out pit, and slice or cut up in chunks.
Put into large bowl and add the lemon juice.
Mix gently.
In a separate bowl, mix together the flour, sugar, cinnamon, nutmeg, salt.
Follow pie crust directions for 2 crust pie, (flour, roll out), and line the
   bottom and sides of a 9 inch pie plate ( I used glass) with 1 of the pie
   crusts. Brush the BOTTOM with a little of the beaten EGG WHITE.
   ( keeps the dough from being soggy later).
Put pie dish with crust in the refrigerator.
Hint: If you see the peaches a little juicy, put them into a colander and drain
   off a little. I did this, I think it helped. Not so runny.
Put peaches back into bowl and pour dry mixture over the peaches.
Mix gently.
Take pie crust out of fridge and pour peach filling into that. Dot with butter.
Put pie into fridge while you get the top crust ready as before. Then cover
   the filled pie. Cut around the edges to remove the excess pie dough, then
   press the edges with the tines of a fork dipped in the beaten egg. Brush the
   top crust with the remaining beaten egg. ( Don't go overboard doing this).
   Cut 4 or 5 slits in the top crust for venting.
I put the pie back into the fridge for 5-10 minutes to chill
Put the pie on the heated sheet pan. ( I also put a piece of parchment paper on the pan
   at this time for juices spilling out).
I covered the edges of the pie with with strips of aluminum foil to prevent excess
Bake at 400 degrees for 45 minutes, until the crust is golden brown and juice begins
   to bubble through the vents. ( since I covered the pie with foil in the beginning,
   I removed after 15minutes). This works for me but it's usually suggested to cover
   during baking if edges brown to fast.
Let cool before serving. But warm pie is soo good.
I did not cut for 24 hrs. I wanted it to set up. So after it cooled, Just placed a piece
   of Saran Wrap over top, not tightly, and left it on counter. Was not runny. Held together nicely.
Leftovers in the fridge.
This temperature for my oven and the time cooked worked well. You know your oven, adjust accordingly.

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