Fresh Peach Pie

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By Heather Harris Brady

Sorry there wasn’t a weekend post but there was a husband to celebrate! The DH’s birthday was Sunday. While he would have been fine with cake because everyone else likes it, I know from long experience that it’s the warm fruit desserts he loves best.

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So, since local peaches have just shown up, fresh peach pie it was. Since birthday pies, by their very name, need to be fancy we’ll talk about ways to pretty up a pie.

Fresh Peach Pie, Makes one 9″ deep dish pie

1/2 recipe Linda’s Never-Fail Pie Crust
4-1/2 c. sliced fresh peaches
One lemon
1/2 c. sugar
3 T. tapioca

Line the pie dish with 1/2 the pie crust dough and set it aside in the refrigerator while you clean the peaches. Toss the peach slices with the lemon juice, sugar and tapioca. I like to add 1 t. cinnamon and 1 t. vanilla here as well, but you can adjust as you see fit.

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Fill the pie crust with the slices, try to get them to lay on their side so there aren’t as many gaps. Preheat the oven to 425.

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To make a lattice crust, roll out the rest of the crust and cut it into strips. Weave them over the top of the fruit.

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If you like you can dress up the outside crust with some pastry leaves. I just cut them out freehand from dough scraps. Overlap them slightly. When you get to the last one you’ll have to tuck it under the first one.

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Put the pie on a cookie sheet and put it in the oven. It’s probably going to run over at some point and the baking sheet will save you the mess. Reduce the heat to 375 and bake for 35 minutes, until the crust starts to brown. If you’d like to make the top crust sparkly with sugar like mine you can do an egg wash here, otherwise, keep baking for another 10 minutes.

For the egg wash: Beat an egg well with 1 T. of water. Brush the lattice strips with the egg mixture and sprinkle with granulated sugar. Return the pie to the oven to finish baking for the last 10 minutes.

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Cool the pie on a rack until ready to serve with vanilla ice cream. It will slice just cleanly enough. The peaches will continue to seep juice so it’s best to eat it up right away, or tilt the dish with the leftovers so the juice runs away from the bottom crust.

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One year ago: Peach Crisp

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