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Friday, October 7, 2011

Apple and Peaches Pie

What happens when there are ripe apples on the tree and over- ripe peaches in the refrigerator?  Around here they become pie!  I kept the spice light in this one, and since my peaches were ripe and very sweet I went easy on the sugar too. This combo really turned out to be delicious.  This pie was gone in a flash.

Apple and Peaches Pie

Pie dough for double crust pie
5 or 6 apples, peeled and sliced thin
4 or 5 ripe peaches, peeled and sliced (thicker than the apples)
1/2 cup sugar
1/4 cup cornstarch (use less if your peaches aren't really ripe and juicy)
1/4 teaspoon nutmeg - I like to use it freshly grated
1/2 teaspoon vanilla - I prefer Mexican vanilla
2 tablespoons butter
  • Line a deep pie dish with pastry.  Roll out the dough for the top crust.  Set both aside.
  • Mix together the fruit and add the sugar, cornstarch, nutmeg and vanilla.  Set this aside to juice while you preheat the oven to 400 degrees.
  • Pour the filling into the pie shell and dot with small chunks of the butter.
  • Put on the top crust, flute the edges, and cut vents.
  • Bake for 30 minutes.  Lower the heat to 375 degrees and bake another 35 minutes.
  • Let cool for at least an hour before serving warm with ice cream.

1 comment:

Material Mary said...

It truly was delicious and much enjoyed by us!! You put Maddox to shame!!