Pies

Princess Peach pie

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The taste of a home-made peach pie is cemented in my memory to Canadian summers spent in Brantford.

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In this recipe I give majority voice to peaches by using relatively very little sugar. The effect is a more sour and peachy filling spiced with cinnamon, nutmeg and cardamon. To balance the sourness of the filling I serve my pie with sweet vanilla ice-cream. The result, in my opinion, is a wonderful opera of flavours… but my husband disagrees. Make your own pie, Jan!

Ingredients

  • 900 g – 1 kg peaches
  • 1 to 1 1/2 Tbs lemon juice
  • 2 Tbs corn starch or potato starch
  • 1/3 cup of brown sugar; if you like your filling sweeter consider adding 1/2 cup of sugar or more
  • 1/4 tsp ground cinnamon
  • 1/8 tsp ground nutmeg
  • 1/8 tsp ground cardamon

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Procedure

  1. Prepare your pie crust (my recipe scheduled for next week); keep it in the fridge or freezer until the filling is ready.
  2. Wash peaches, remove their skins and cut into eights. I blanch my peaches in boiling water for 40 seconds and rinse them under cold water; the skins peel off easily.
  3. In a bowl, combine peaches, lemon, sugar, starch and spices. Mix well until sugar and starch are well
  4. Transfer peaches in the pie plate lined with your crust.
  5.  Bake at 200°C/400°F for 10 minutes, then reduce the oven to 180°C/350°F and bake for about an hour.
    • Check the pie frequently, and turn from time to time making sure the top is not burning.
    • The dough will brown significantly but you must keep it in the oven until it bakes thoroughly (i.e. is not raw). Use aluminium foil to cover the pie if necessary.
  6. Let cool for at least 2 hours.

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