This is a wonderful summer treat! Prepare a fresh pie while peaches are in season and plan ahead for winter by preparing a batch of fruit filling in an unlined pie pan and freezing it. Once frozen, the filling slides right out to be put in an airtight freezer bag. When company arrives in the winter, pop the frozen filling inside a pie crust and bake.
5 cups peeled, sliced, fresh, Terhune
3/4 cup granulated sugar
2 tblsp. quick-cooking tapioca
1 tblsp. lemon juice
1/8 tsp. ground cinnamon
pinch of salt
1 tblsp. unsalted butter, cut into bits
pastry for a two-crust pie (9-inch)
1 tsp. sugar
Preheat oven to 400 F. In a large mixing bowl, stir together the peaches, sugar, tapioca, lemon juice, cinnamon, and salt. Let stand while making pastry.
Line 9-inch pie plate with half of the pastry. Spoon in the seasoned peaches. Cover with remaining pastry and crimp edges of pastry together using the tines of a fork. Prick a few holes in top crust with tines of fork. Brush the top of the pastry with a bit of cold water. Sprinkle with the remaining teaspoon of sugar.
Place the pie on lowest rack of the oven and bake 40 to 50 minutes or until nicely browned and juicy. Allow to cool at least 20 minutes before slicing and serving.
Pam's Tip: Use tapioca instead of flour; you'll be amazed at how much fresher the pie tastes!
Try these scrumptious combinations:
Peach-Apple Pie (great with Terhune Orchards green summer apples!): 3 cups peaches and 2 cups apples
Peach-Pear Pie: 3 cups peaches and 2 cups pears
Peach-Dark Berry Pie: 3 cups peaches and 2 cups fresh blueberries or blackberries
Peach-Strawberry Pie: 3 cups peaches and 2 cups fresh strawberries, halved. Use 1/4 tsp. almond extract instead of cinnamon.