Anytime Peach Pie (King Arthur)
- Ready In:
- 1hr 1min
- Ingredients:
- 10
- Yields:
-
1 pie
- Serves:
- 8-10
ingredients
-
Filling
- 2 (16 ounce) bags frozen peaches, partially thawed, about 6 cups sliced peaches or 8 -10 firm-medium peaches
- 1 cup chopped dried apricot (I used 6 ounces- soaked in hot water a couple minutes)
- 3⁄4 cup sugar (I used 1 cup granulated sugar)
- 6 tablespoons pie filling enhancer or 3/4 cup king arthur unbleached all-purpose flour
- nutmeg, pinch (I put in nutmeg) (optional)
- 1 teaspoon vanilla extract
- 1⁄8 teaspoon almond extract (I did not put in almond extract) (optional)
- 1⁄8 teaspoon salt
- 3 tablespoons fresh lemon juice
- 2 tablespoons butter, melted
directions
- Preheat the oven to 425°F Get out a 9"-diameter pie pan that's at least 1 1/4" deep. Or use a 9" to 10" cast iron skillet.
- Coarsely chop the semi-thawed peaches; a few pulses in a food processor makes short work of this.
- Mix the peaches with the remaining filling ingredients, stirring till thoroughly combined.
- Roll half the crust into a 13" circle, and lay it in the pie pan or cast iron skillet.
- Spoon the filling into the crust.
- Roll out the remaining crust, and lay it atop the filling. Press the edges together, and crimp.
- Brush the crust with milk, and sprinkle with coarse sparkling sugar, if desired. Cut several slits in the top, to allow steam to escape.
- Bake the pie for 15 minutes. Reduce the oven heat to 350°F, and bake the pie for an additional 30 minutes, till the edge of the crust is brown. Cover the edge with a crust protector, or with strips of aluminum foil, to prevent over-browning.
- Bake the pie for 15 to 20 minutes more, till the top crust is browned and the filling is bubbly.
- Remove the pie from the oven, and allow it to cool completely, preferably overnight, before cutting.
- Yield: 9" pie, 8 to 10 servings.
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RECIPE SUBMITTED BY
Seabreeze1116
Fredonia, New York