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    You are in: Home / Recipes / Blushing Peach Pie Recipe
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    Blushing Peach Pie

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    40 mins

    50 mins

    Southern Polar Bear's Note:

    An exciting combination of flavors skillfully blended together to turn an old classic into a new one!

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    Serves: 6-8



    Units: US | Metric


    1. 1
      Preheat oven to 425 degrees.
    2. 2
      In a large bowl, combine the peaches, raspberry syrup, tapioca flour, sugar, salt, and almond extract.
    3. 3
      Roll out half the pastry to a 13"-circle and fit it into a 9" pie pan.
    4. 4
      Spoon the filling into the shell.
    5. 5
      Top with the other piece of rolled-out crust, making a lattice top if desired.
    6. 6
      Sprinkle with 2TBSP. sugar.
    7. 7
      If not using a lattice top, cut several vents in the top crust.
    8. 8
      Bake for 15 minutes.
    9. 9
      Reduce the heat and bake for an additional 35-50 minutes, until the crust is golden and the juices are bubbling.
    10. 10
      Remove the pie from the oven and cool on a wire rack.
    11. 11
      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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    Ratings & Reviews:

    • on March 08, 2010


      This was a hit when I had a couple of girlfriends over for the afternoon. Everyone asked for the recipe. We all felt that the almond extract was a very nice touch. Definitely a keeper, Southern Polar Bear. I'll be making this over and over again.

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    • on March 05, 2010


      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!

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    • on February 25, 2010


      We didn't like this at all. The tapioca turned the pie into peach jelly and the almond extract was too heavy. I'm going to stick to my old tried and true peach pie recipe that uses flour, fresh berries and vanilla.

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    Nutritional Facts for Blushing Peach Pie

    Serving Size: 1 (182 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 496.5
    Calories from Fat 190
    Total Fat 21.1 g
    Saturated Fat 5.2 g
    Cholesterol 0.0 mg
    Sodium 422.1 mg
    Total Carbohydrate 73.9 g
    Dietary Fiber 3.5 g
    Sugars 43.5 g
    Protein 5.3 g

    The following items or measurements are not included:

    raspberry puree

    tapioca flour

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