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rose mary's fresh peach pie

(2 ratings)
Recipe by
Rose Mary Mogan
Sauk Village, IL

I had to make this to sastify my husband, he prefers the peach pie, but I prefer the cobbler, because it has a lot more juice, and much more crust. He dove into it before it had cooled completely. He really loved it. I was happy that I could please him. Every now and then I will make a peach pie, just to please him & make him happy

(2 ratings)
yield 6 -8
prep time 25 Min
cook time 50 Min
method Bake

Ingredients For rose mary's fresh peach pie

  • 1 pkg
    15 oz.refrigerated pastry for 9inch double crust pie
  • 3 lb
    fresh ripe peaches, ( about 9-10) peeled and sliced thickly
  • 2 Tbsp
    lemon juice
  • 1 1/2 c
    granulated sugar
  • 1/3 c
    all purpose flour
  • 1/4 tsp
  • 1 tsp
  • 1/2 tsp
  • 1 tsp
    pure vanilla extract
  • 1/2 tsp
    almond extract
  • 6 Tbsp
    butter, divided in half
  • 1 lg
  • 1 Tbsp
  • 1 Tbsp
    raw (turbinado) sugar (optional)

How To Make rose mary's fresh peach pie

  • 1
    PREHEAT OVEN TO 425 DEGREES F.Leave pie crust out of refrigerator for about 15 minutes and allow to come to room temperature. Unroll the first crust and place in pie pan. Let edge overhang on pie plate, then prick the bottom and sides with a fork and set aside.
  • 2
    Place peaches in a large sauce pan. Add lemon juice to peaches. In a small bowl add flour, sugar, salt, cinnamon, nutmeg, stir together to mix and pour over peaches and toss to coat until peaches are coated with sugar mixture. Place sauce pan over medium heat and allow to come to a simmer. Then reduce heat and stir, cook until peaches are somewhat tender but not mushy, and juices have begun to thicken.
  • 3
    Remove from heat and add both extracts, and 3 tablespoons of butter, and stir until butter is melted. Allow to cool about 5 or 10 minutes. Then fill pie crust with peach filling. Dot top of peaches with remaining 3 tablespoons of butter.
  • 4
    Unroll second pie crust, and cut into long strips, alternate strips to make a lattice top crust, until entire pie is covered. Seal edges of strips to bottom pie crust.
  • 5
    Crack the egg into a small bowl, add 1 tablespoon of water, and beat till mixed. Carefully brush the top of lattice strips with egg wash,and then sprinkle entire top of crust with raw turbinado sugar. Place pie on a cookie sheet, and place in a preheated 425 degree oven for 15 minutes.
  • 6
    Lower oven temperature after 15 minutes to 350 degrees F, and bake for an additional 30 to 35 minutes, or until top is golden brown, and pie is bubbly. Remove from oven and allow pie to cool completely before slicing.
  • 7
    NOTE: May use same amount of frozen peaches, or use canned peaches but decrease sugar amount according to your taste. TURBINADO sugar is used by food stylist, and can be found in the baking section of most large supermarkets. You can omit if desired. It is just a personal perferance for me.

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