Saturday, March 19, 2011

Peach Pie

The most perfect peach pie is made with fresh peaches in season. If you blanch them in boiling water for a minute, then the skins will pull right off. Or of course you can scrape the skins off if you prefer. If you don’t have fresh peaches handy, you can still make a delicious peach pie with frozen or canned peaches.


7 fresh peaches peeled and chopped or 4 c. frozen or canned peaches
¼ c. honey
1 tbsp. tapioca flour
½ cup raisins (optional)
1 tsp. cinnamon
½ tsp. mace
1 double-crust pie shell (either make from scratch or purchase ready-made—see below)


You will need a double-crust pie shell for this pie. You can either purchase a couple of readymade pie shells (use one on the bottom and put one on the top) or you can make your crust from scratch. Refer to my discussion about pie crusts (both with and without gluten) if you decide to make your own. The rest of this recipe assumes that you have the pie crust in which to place the peaches.

Preheat the oven to 350˚. If you use fresh peaches, remove the skins and pits and chop the fruit into bite-sized pieces. Combine the peaches, honey, tapioca flour, cinnamon, and mace. Add the raisins if you decide to include them. (Note that many children don’t like raisins in pie so better to leave them out if you are baking for children and you don’t know how they feel about raisins.) Blend the ingredients together.

Prepare your bottom pie crust and place it in the pie pan then roll out your top pie crust. Refer to my discussion of pie crusts to make the crust from scratch. Do not place the filling (peaches) into the bottom crust until the oven is preheated and you have the top crust ready. When your crusts are ready, place the peach filling in the bottom crust. Then cover the peaches with the top crust and place the pie in the oven. Bake for 1 hour at 350˚.

Eat well, be well, live deliciously!

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