Anytime Peach Pie (King Arthur)

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READY IN: 1hr 1min
SERVES: 8-10
YIELD: 1 pie
UNITS: US

INGREDIENTS

Nutrition
  • 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)
  • 34
    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
  • 18
    teaspoon almond extract (I did not put in almond extract) (optional)
  • 18
    teaspoon salt
  • 3
    tablespoons fresh lemon juice
  • 2
    tablespoons butter, melted
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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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