When entertaining family and friends, I love to make desserts from scratch. This year I've been in a peach pie mood.
Remember the amazing peach pie with sour cream that I made? It tastes just heavenly. I wasn't able to show you a picture of the final product, though, because the filling ran. It wasn't pretty enough. Everybody definitely loved it, this I know, because nothing was left. I think somebody even licked the bottom of the pan when I wasn't looking--that's how good it was. It truly tasted great.
This week I decided to make a classic peach pie with tapioca, in hopes that I would get a great tasting, great LOOKING peach pie to photograph...and it worked! This pie tastes wonderful and it looks pretty, too! I started with the basic Pillsbury® recipe with frozen peaches and made a couple of little tweaks.
Here it is:
Peach Pie Recipe
Adapted from Pillsbury®
7-8 cups frozen sliced peaches
1 ¼ cups sugar
¼ cup quick-cooking tapioca
¼ tsp. cornstarch
¼ tsp. ground cinnamon
1-2 T lemon juice* (optional)
1 box Pillsbury® refrigerated pie crusts, softened as directed on box
½ teaspoon flour
Preheat oven to 425°F.
- Thaw peaches (partially) according to package directions.
- Combine peaches, sugar, tapioca, cornstarch, cinnamon and lemon juice* in a large mixing bowl. Let it sit for at least 15 minutes, gently stirring once in a while.
- Unroll the first pie crust on a clean flat surface.
- Dust both sides lightly with flour; place in ungreased 9-inch glass pie plate/pan, pressing it into place.
- Spoon peach mixture into the crust-lined plate.
- Press filling gently against sides and bottom.
- Place the second crust on top and flute the edges.
- Vent by cutting slits in several places.
- Cover crust edge with strips of foil to prevent it from burning.
- Bake 30 minutes.
- Remove foil.
- Bake 20 to 30 minutes more or until golden brown.
- Cool at least 2 hours.
Easy to do but helps to have a visual!
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Tip about the lemon juice*: the peaches seemed tart enough to me so I left the lemon juice out. (Plus many of the comments online supported that decision.) The pie tasted absolutely great without but, next time, I will include the lemon juice. It will be even MORE delicious with that little extra zing.
How To Flute the Edges of a Double Pie Crust
Properly Vent It
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