Blushing Peach Pie
- Ready In:
- 1hr 30mins
- Ingredients:
- 8
- Yields:
-
1 pie
- Serves:
- 6-8
ingredients
- 1 (9 inch) double crust pie crusts
- 6 cups peeled sliced peaches (about 12-14 peaches)
- 1⁄2 cup raspberry puree
- 1⁄4 cup tapioca flour or 1/4 cup cornstarch
- 3⁄4 - 1 cup sugar, to taste
- 1⁄4 teaspoon salt
- 1⁄2 teaspoon almond extract
- 2 tablespoons sugar
directions
- Preheat oven to 425 degrees.
- In a large bowl, combine the peaches, raspberry syrup, tapioca flour, sugar, salt, and almond extract.
- Roll out half the pastry to a 13"-circle and fit it into a 9" pie pan.
- Spoon the filling into the shell.
- Top with the other piece of rolled-out crust, making a lattice top if desired.
- Sprinkle with 2TBSP. sugar.
- If not using a lattice top, cut several vents in the top crust.
- Bake for 15 minutes.
- Reduce the heat and bake for an additional 35-50 minutes, until the crust is golden and the juices are bubbling.
- Remove the pie from the oven and cool on a wire rack.
- The most effective way to peel ripe peaches is to drop them in boiling water for 30 seconds and then into ice water. Peel and proceed with the recipe!
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Reviews
-
Wonderful pie!!!! I'm anxious to try this again in the summer when the peaches are at their prime -- it can only get better. I have always had a problem with my peach pies being runny. This was the perfect consistency. I put almond extract in my cherry pie, but I had never thought of adding it to a peach pie. I also probably went a little "heavy" on the raspberry puree -- I used the entire basket (but it was pretty small). WOW!
RECIPE SUBMITTED BY
Southern Polar Bear
Scottsdale, Arizona