Peach Pie

Peach Pie 2Peaches are one of my favourite fruits. Paul absolutely loves them. Peach anything, and he’s there. So when one of his co-workers gave him a bag of peaches with the request for a peach pie, Paul’s counter-request was enough peaches to make a second pie for us. Needless to say, we got enough peaches to make two pies, and Paul was extremely happy. 

I have also realized that I haven’t shared a proper pie crust recipe with you yet, and in order to make a pie, pie crust is kind of essential. Only a little. Either way, I will give you a link to the pie crust that I use, and I promise, I will outline a post on just pie crust soon. I use this recipe from 

Peach Pie 3Now, as I leave you drooling over the deliciousness of the above picture, I must go on. I turned back to the fabulous Annie of Annie’s Eats for her mouthwatering Peach Pie recipe. I have to say, she has not let me down yet. I made a few tweaks, but overall, both Paul and I were extremely impressed with the results. You can’t beat the beautiful colour when you cut into that pie either. 

Serve a piece of this pie warm with a scoop of vanilla ice cream, and you will have your own little slice of heaven (pun intended! Haha!)

Peach Pie 5Aahhh. This pie is a thing of beauty. Seriously. The pie isn’t even gone yet and I’m dreaming about making it again.



Yield: 1 9 inch pie

One recipe Butter Flaky Pie Crust
10-12 medium peaches (I used about 7 large peaches per pie, but more is always better)
½ c. sugar
2 tbsp. flour
2 tbsp. cornstarch
Dash of nutmeg (or cinnamon… or both)
1 tbsp. lemon juice
1 tbsp. dark or spiced rum
2 tbsp. cold butter, cut into pieces
1 large beaten egg, mixed with 1 tbsp. water for egg wash
Cinnamon sugar, for garnish (optional)

Preheat the oven to 425°F, and place a baking sheet on the lowest oven rack to catch dripping juices. Roll out half the pie dough so that it fully lines a 9-inch pie plate with some overhang. Trim the edges.

For the filling, peel the peaches and slice them to ¼ inch thick slices. In a large bowl, combine the peaches with the sugar, flour, cornstarch and nutmeg or cinnamon. Toss to coat. Add in the lemon juice and rum and stir once more until well combined.

Pour the peach filling into the pie crust in an even layer. Dot the top of the peaches with the cold butter pieces. Roll out the remaining pie crust, and cut into strips. Weave together to form a lattice top, and crimp the edges of the crust together. Lightly brush the top and edges of the pie dough with egg wash and sprinkle with cinnamon sugar.

Bake for 20 minutes, then decrease oven temperature to 350°F and bake until the pie is golden brown and the juices are bubbling, about 30-40 minutes more. If pie is browning too quickly during baking, tent the pie loosely with foil. Remove the finished pie to a wire rack and let cool until just warm, about 2 hours. Slice and serve warm with vanilla ice cream.


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