Peach Pie

Ever summer to go to Osoyoos and it is mandatory to stop in at the fruit vendors on the way home.  One of the things we always come home with is a box of good ole Okanagan peaches.

These are so yummy and there is always a big demand for peach pie.

This year I did not make the pie as soon as we got home, and one day I took a look at the box and was amazed that they were almost gone!

So, I thought I better get on it before they are all eaten up.

 Peel and slice up the peaches

Sprinkle lime (or lemon) juice over the peaches, and toss lightly.  Let sit for 5 minutes.

• NOTE:  the lime/lemon juice is a necessary step to preserve the structure of the peaches and prevent them from browning.  Trust me you will not notice the lime or lemon flavour, but you will notice the texture of the peaches and be very pleased.
• The lime jiuce blends much better with the peach flavor - but use what ever you prefer.

Then place the peaches in a colander to drain off all juices.

• This is important step, otherwise you may have a very runny pie.

Lightly flour your bottom pie shell.

Mix up all the dry ingredients.

Gently toss the drained peaches with the dry mixture in another bowl.
 

Pour the peaches into the prepared pie shell.

Dot with butter.

Cover with top pie shell and cut vents in.

Brush with milk and sprinkle with sugar.

Bake at 325 for 50-60 minutes, until the crust is brown and the juice begins to bubble through the vents.

Let cool and ejoy!!

Here is the recipe that I used.

Peach Pie the Old Fashioned Two Crust Way

Ingredients

• 1 (15 ounce) package pastry for a 9 inch double crust pie
• 1 egg, beaten
• 5 cups sliced peeled peaches
• 2 tablespoons lemon juice
• 1/2 cup all-purpose flour
• 1 cup white sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 2 tablespoons butter

Directions

1. Preheat the oven to 450 degrees F (220 degrees C).
2. Line the bottom and sides of a 9 inch pie plate with one of the pie crusts. Brush with some of the beaten egg to keep the dough from becoming soggy later.
3. Place the sliced peaches in a large bowl, and sprinkle with lemon juice. Mix gently. In a separate bowl, mix together the flour, sugar, cinnamon, nutmeg and salt. Pour over the peaches, and mix gently. Pour into the pie crust, and dot with butter. Cover with the other pie crust, and fold the edges under. Flute the edges to seal or press the edges with the tines of a fork dipped in egg. Brush the remaining egg over the top crust. Cut several slits in the top crust to vent steam.
4. Bake for 10 minutes in the preheated oven, then reduce the heat to 350 degrees F (175 degrees C) and bake for an additional 30 to 35 minutes, until the crust is brown and the juice begins to bubble through the vents. If the edges brown to fast, cover them with strips of aluminum foil about halfway through baking. Cool before serving. This tastes better warm than hot.

Now that's Creative!