Fresh Peach Pie
  • Cooking Time: 1 hour
  • Servings: 6
  • Preparation Time: 30 minutes
  • 6 fresh peaches, peeled, pitted, and sliced (you will want 5 cups)
  • 1 recipe Grandmas GF pie crust
  • 1 T. lemon juice
  • 1/2 c. tapioca flour
  • 3/4 sugar
  • 1/4 c. brown sugar
  • 1/2 t. salt
  • 1/2 t. cinnamon
  • 2 T. cold butter
  1. Mix lemon juice with prepared peaches and put in colander to drain while preparing dry ingredients. In a large bowl mix together sugars, salt, cinnamon; add peaches and mix well. Pour into pie crust, cut up butter over top. Roll out top crust, cut slits to vent or use a cookie cutter to cut a design, and put top crust over pie. Brush crust with milk or egg white and sprinkle sugar over all. Crimp edges of pie. Put in an oven preheated to 450F for 10 minutes, lower heat to 350 and cook for another 35-50 minutes until juices are bubbling out of vent. If pie gets too browned before done, cover with foil to finish baking. Let cool several hours before cutting to give time for juices to thicken.
Yesterday we visited the Amish farms in Kentucky and bought fresh peaches. Fresh peaches call to me "make pie, make pie". It was delicious.