Sunday, August 21, 2016

Fresh Peach Pie Filling Recipe




I like peach anything really.  Sliced peaches fresh, canned, in a bowl, on top of cake, hot peach cobbler with vanilla ice cream, peach ice cream and oh my yes, peach pie all are delicious!  Today sharing a little bit spicy Peach Pie Filling.






I have to say this Sur la table pie pan is an absolute favorite!  It is so easy to clean too and I just burned some of the sugar filling that bubbled over on the pan too.  I do recommend this stoneware baking pan.



Peach Pie Filling

10 large Firm Ripe Peaches
1/2 cup all purpose flour
1 1/2 cups sugar
1/2 tsp. salt
1/2 tsp. cinnamon
1/8 tsp. nutmeg
1/8 tsp. allspice
1/2 large lemon fresh squeezed.
1/2 tsp. almond flavoring
1/2 tsp. real vanilla flavoring
1 whole egg beaten with 1 Tbs. water
Fruit Fresh,
(substitutions: fresh lemon juice or ReaLemon Juice to be used in ice water and prevent browning).
2 Tbs. chopped butter to top before adding top crust.







Directions

Fill a large bowl  3/4 full with cold water and ice.  Stir 2 Tbs. Fruit Fresh into the water.
Cut peach in half remove seed, peel remove red from peach center with grapefruit spoon, Place peach halves into cold water mixture while you work on the rest. The peaches will has sat in the ice water and be a little firmer and easier to slice.
Drain Peaches as you remove halves.
Slice each peach half into 4 or 5 slices, place into large empty bowl.
(I ended up with 8 really full cups of peach slices.  I like a lot of fruit in pies).
Add the juice from half of a lemon, the almond and vanilla flavoring to the peach slices.
Use both hands to lift and coat the peach slices with the juice and flavorings.
Whisk the flour, sugar, cinnamon, nutmeg, and allspice together in small mixing bowl.
Add the dry flour/sugar mixture into the peach slices, again gently lifting and tossing the peaches lightly to coat.
Pierce pie shell with a fork around and in the bottom. fill pie crust with peaches dot with 2 Tbs. chopped butter and top with top crust. Crimp, Make about 4 slits in top pie crust and cut an X in center for steam to escape. (optional) Brush the top with beaten egg/water mixture.

Bake in the preheated oven at 425 degrees F for 15 minutes then lower heat in oven to 350 degrees F.and bake 40-50 minutes or until desired browning.
Remove from oven to cool for 1-2 hours.

Options:  You can leave out the cinnamon, allspice, and nutmeg if you wish.  My girls are not very fond of those.  The choice is yours what you wish to add to your peach pie.



Look at the moist filling here in my rustic pie!



The crust if not handled too much is so buttery and flaky delicious!  You can find that recipe here.  I rewarmed my pie the next day in oven and had that piece with vanilla ice cream.  All I can say is "Oh my goodness"!









Oh and find the  Butter Crust Recipe here

Who wants pie?



2 comments:

  1. I bought a bushel and a peck and now thanks to my two guys only 2 peaches left!

    ReplyDelete
    Replies
    1. Ginger Dawn you make me sing that song. I love it! They must have been delicious!....

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