Paula's Perfect Peach Pie

Hey, guys!

It’s that time of the year again. Peach time. 

I had some critters demolish most of my crop (little buggers), but with what I had left, I decided to make, what else?! Peach pie!! I prepare the fresh peaches and get them ready for some pre-made crusts. Then I cut some cute shapes out of that crust. Hearts, of course:) 

Once together, I freeze... yes freeze! And then once they are frozen, you can use your food saver to seal or you can wrap in Saran Wrap and be good to go! When you are ready for your pie, take out and put in the fridge overnight. The next day bake as usual at 450 degrees. Make sure to look for a nice golden brown crust! 

A side of ice cream on the side and you will be within the clouds of heaven. Peach heaven that is!

Enjoy, sweet friends!!

xoxo,

Paula 

Paula’s Perfect Peach Pie

Ingredients:

Pre-made pie crusts, 2 for each pie

5 cups Peaches, sliced

1 Egg

1 tbsp. Lemon juice

1/4 cup Flour

1/4 cup Cornstarch

3/4 cup White sugar

1/4 cup Brown sugar

1/2 tsp. Cinnamon

1/4 tsp. Salt

2 tbsp. Butter

Preheat oven to 450 degrees. Combine the sliced peaches and lemon juice in a large mixing bowl. Drain peaches in a colander. Place drained peaches in a large bowl. Place one pie crust in the bottom of a 9 inch pie pan. Brush the pie crust (bottom and sides) with a little of the beaten egg. In a medium size bowl, combine the flour, cornstarch, sugars, cinnamon and salt. Pour the flour mixture over the drained peaches and gently fold them together. Pour peaches into the bottom pie crust and dot with butter. Place the top crust over the peaches and flute edges. Brush with the rest of the beaten egg and cut slits in the top crust to vent steam. Place pie on a baking sheet and bake for 10 minutes, then reduce the heat to 350 degrees. Bake an additional 30-35 minutes, or until crust is brown and juices bubble up through the slits. After the pie has cooled completely, refrigerate it for a couple hours before cutting. Enjoy!