In my humble opinion, China makes some of the best breads and cakes, but pies not so much. McDonald’s does sell taro pies, but I’m not a fan.
That’s why I’m so very much craving some pie like this peach one here. It’s one of the many things I’m looking forward to baking when I return and have an entire month off from school. Heaven.
I’ve spent just about a month of my summer in China. Think about all the summer pies, trips to the pool and popsicles I’ve missed out on. One word: staggering. I’ve got lots of catching up to do, but enough about my perpetual state of behindness, recipe info after the jump.
For the crust, I went with Martha Stewart’s tried and true Pate Brisee recipe. For the pie, I got the original recipe from All Recipes, but made a few adjustments like substituting half brown sugar, adding a teaspoon of cinnamon and a tablespoon of cornstarch. They were all welcome changes I recommend and have included them in the recipe below.
- 10 fresh peaches, pitted and sliced, keep the skin
- 1/3 cup all-purpose flour
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1/4 cup butter
- 1 tsp cinnamon
- 1 Tbsp cornstarch
- Double pie crust of your choice
- Preheat oven to 350 degrees.
- Mix everything except for the peaches in a large bowl until you have a nice crumbly, fragrant mixture.
- Fold in slice peaches.
- Place one pie crust in the bottom of a 9-inch pie plate.
- Pile your peach mixture into the plate.
- Top with lattice crust or any style of crust you like.
- Bake for 45 minutes or until crust is golden.
- God Bless America. Enjoy!