my favorite peach pie

Name: My Favorite Peach Pie
Prep time: 20 min
Cook time: 45 min
Yield: 10
Cuisine: American
Ingredients: ## CRUST:; - unbaked 10-inch classic crisco double crust-prepared with 1/2 cup crisco and 1/2 cup butter flavor crisco; ## FILLING:; 7 or 8 medium fresh peaches,pitted and peeled or 29 oz. can peaches in heavy syrup,drained -liquid reserved; 3 tablespoon(s) cornstarch; 3/4 cup(s) granulated sugar, divided; 3 tablespoon(s) reserved peach syrup,if using canned peaches; 3 large eggs; 1/3 cup(s) dairy buttermilk; 1/2 cup(s) butter or margarine, melted; 1 teaspoon(s) almond or vanilla extract; ## GLAZE; 2 tablespoon(s) maple syrup or melted butter; 2 tablespoon(s) cinnamon/sugar or nutmeg/sugar mixture

(7 RATINGS)

214 Pinches 2 Photos

Pat Duran

Las Vegas, NV

Updated on Apr 6, 2012

A friend gave me this recipe about 1989 or so- I have tweaked it a bit since then. You can use fresh or canned peaches.This pie is made with the Classic Crisco double pie crust. I have also made it using my "Farm Fresh Apple Pie with Egg Yolk Pastry", substituting the peaches for the apples- this is real good too.Give it a try both ways- see which you like best!

Rate

prep time 20 Min

cook time 45 Min

method Bake

yield 10- inch pie

Ingredients

CRUST:
- unbaked 10-inch classic crisco double crust-prepared with 1/2 cup crisco and 1/2 cup butter flavor crisco
FILLING:
7 or 8 medium fresh peaches,pitted and peeled or 29 oz. can peaches in heavy syrup,drained -liquid reserved
3 tablespoons cornstarch
3/4 cup granulated sugar, divided
3 tablespoons reserved peach syrup,if using canned peaches
3 large eggs
1/3 cup dairy buttermilk
1/2 cup butter or margarine, melted
1 teaspoon almond or vanilla extract
GLAZE
2 tablespoons maple syrup or melted butter
2 tablespoons cinnamon/sugar or nutmeg/sugar mixture

How To Make my favorite peach pie

Step 1

Preheat oven to 400^. Filling: If using canned, drain peaches and reserve 3 Tablespoons syrup. Cut fresh of canned peaches in bite size pieces. Place in a large bowl

Step 2

Combine cornstarch and 2 Tablespoons sugar. Add 3 Tablespoons reserved peach syrup(for canned peaches). Add remaining sugar, eggs and buttermilk. Mix well. Stir in melted butter and extract. Pour over peaches, stir until peaches are coated. Add a bit of nutmeg, and lemon juice ,if desired -for added flavor.
Step 3

Pour filling into unbaked pie shell. Moisten pastry edge with water. Cover with top crust. Fold top edge under bottom crust. Flute with fingers or fork. Cut slits or design in top or simple lattice top; or just prick top with fork to let steam escape. Bake at 400^ for 10 minutes then turn oven to 350^ and bake for 25-30 minutes or until bubbly and peaches seem tender.
Step 4

Glaze: Brush top crust with Maple syrup. Sprinkle with a little nutmeg or cinnamon.
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