MY FAVORITE FRESH PEACH PIE {LATTICE OR CRUMB TOP!}

Pies.Homemade pies, in particular. Are you a lover or a hater? I mean, I’m pretty sure we can agree, most of us, that the eating of a homemade pie falls in the strong “love it” category.But what about the making of the pie? Is it therapeutic? Stressful? Fun? Swear word inducing?I have to admit that I love making pie. It falls into the therapeutic (dare I say, nerdly?) category for me.But this hasn’t always been the case. Pie used to scare me. Or rather, pie crust used to scare me.Looking for an easy, tried-and-true fresh peach pie recipe? This is the one!
I had some bad, frightful, scarring experiences and spent many years wondering why anyone would ever make pie from scratch.

RECIPES BY melskitchencafe [THANK YOU]




INGREDIENTS:

  • Double crust pie dough (unbaked) for lattice top or single crust pie dough if using crumble topping; my go-to pie crust recipe is here (video tutorial here)
  • 6-8 large, ripe peaches (about 3-4 pounds; you’ll need about 45-48 ounces peeled and sliced peaches for the pie)
  • 1 tablespoon lemon juice
  • 1/3 cup white sugar
  • 1/3 cup brown sugar
  • 1/8 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • Pinch of table salt
  • 4 tablespoons cornstarch OR 1/3 cup tapioca flour (see note)
  • CRUMB TOPPING:
  • 2/3 cup (5 ounces) light or dark brown sugar
  • 1/4 teaspoon cinnamon
  • 1 cup (5 ounces) all-purpose flour
  • 8 tablespoons butter, melted

DIRECTIONS:

  1. Roll out the bottom pie crust to a 12-inch circle, gently lifting the dough to fit into the plate instead of stretching and pressing (doing this can cause the pie dough to shrink while baking). Trim the edges to about 1/2-inch beyond the rim of the pie plate. If using the crumb topping, fold the pie crust under so it is even with the edge of the pie plate and crimp the edges. Refrigerate the pie crust while preparing the rest of the pie.
  2. Visit MY FAVORITE FRESH PEACH PIE By  www.melskitchencafe.com For Full Instructions

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