Friday, March 26, 2010

Peach Pie Recipe with Frozen Peaches

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My UF Sun Peaches are only a few months from ripening. I can't wait!!!!! I made this peach pie yesterday as a practice run for when my peaches are ready for pie. It turned out great and the recipe is below. It got a lattice top with sugar and an egg wash.
 

CRUST
1 box refrigerated pie crusts
FILLING
2 bags fresh frozen peach, thawed
1 tablespoon lemon juice
1 cup sugar
1/4 cup cornstarch
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
pinch cinnamon
DIRECTIONS
1. Heat oven to 400°F. Use glass pie pan.
2. In large bowl, gently mix all ingredients. Spoon into crust-lined pan. Cut and top pie with lattice crust. See Youtube for lattice
3. Bake 20 mins then brush egg wash over crust and sprinkle with more sugar. Bake another 15-25 mins or until golden brown and bubbly. I used a pie crust guard during the last half of baking.

2 comments:

Melissa said...

Hi! Do you have an idea of how big the bags were?

signe knapp said...

20 oz bags, use deep dish crust.