The taste of a home-made peach pie is cemented in my memory to Canadian summers spent in Brantford.
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!
- 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
- Prepare your pie crust (my recipe scheduled for next week); keep it in the fridge or freezer until the filling is ready.
- 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.
- In a bowl, combine peaches, lemon, sugar, starch and spices. Mix well until sugar and starch are well
- Transfer peaches in the pie plate lined with your crust.
- 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.
- Let cool for at least 2 hours.