peach pie #tbt


Peach Pie

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. 

peach pie
  1. 10 fresh peaches, pitted and sliced, keep the skin
  2. 1/3 cup all-purpose flour
  3. 1/2 cup white sugar
  4. 1/2 cup brown sugar
  5. 1/4 cup butter
  6. 1 tsp cinnamon
  7. 1 Tbsp cornstarch
  8. Double pie crust of your choice
  1. Preheat oven to 350 degrees.
  2. Mix everything except for the peaches in a large bowl until you have a nice crumbly, fragrant mixture.
  3. Fold in slice peaches.
  4. Place one pie crust in the bottom of a 9-inch pie plate.
  5. Pile your peach mixture into the plate.
  6. Top with lattice crust or any style of crust you like.
  7. Bake for 45 minutes or until crust is golden.
  8. God Bless America. Enjoy!
Adapted from All Recipes
Adapted from All Recipes
Fortune Goodies

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