This time of year, we eat a lot of peach everything:
Fresh peaches, peach jam, peach crisp, and peach pie!
I usually just make a regular sized peach pie, but last week the hubby & I spotted the most fun appliance ever!! A Mini-Pie Maker! Whoot! While I do love the concept of this maker, I’m still struggling with getting the perfect mini-pie. The crust is brilliant, and the fillings are delish! BUT, the edges of the pies keep coming out burned. Hmmm. Still a work in progress.
But delish and too cute, nonetheless!
So here is my recipe for peach pie. I have been making this crust and filling for over 10 years now, and I believe it came from Mom. It’s my fave.
Please note, this recipe is for 1 Regular Sized Covered Peach Pie! (not mini-pies)
Sprinkle with water, 1 tsp at a time, mixing lightly with a fork.
Press into a ball. Separate into 2 balls.
Roll out each ball onto a well floured surface.
Making the Peach Filling
In a bowl combine peaches, sugar, cornstarch and lemon juice. Set aside.
Baking the Pie
Preheat your oven to 425 degrees.
Put one rolled out section of crust into your pie plate. Gently press down.
Add peach filling.
Add on the other rolled out section of pie crust.
Press together the edges of the crust. Then trim off the extra dough.
With a sharp knife, cut vents into the top crust. I usually make 4 vents.
In your preheated 425 degree oven, bake your pie for 30 minutes. Then after this time, reduce the temperature to 350 degrees, and bake for 25-35 minutes more. Bake until the crust is golden brown and your filling is bubbling in the vents.