Marc and Megan Logo

family photo family photo family photo family photo family photo family photo

Wednesday, August 8, 2007

Fresh Peach Pie

Okay, first I have to say that I am not a big fan of pie. If there is ever a choice for dessert, ice cream is my choice 99% of the time. Of all choices, pie is almost always my last preference. So, you may be wondering why I'm posting about Peach Pie. Well, I'll tell you.

Last month when we went to Utah, my sister Dawnette made a peach pie. I politely accepted a slice since there was a large scoop of vanilla ice cream included. I was in for a pleasant surprise. Not only did I completely savor that slice of pie, I helped myself to a second slice! That's how delicious this pie was! A non-pie-eater was converted to pie from this one experience.

So, this week I decided I had to have the recipe and make this pie for Marc and me. It really is as delicious as it sounds. I think I realized the difference with this pie is that it's made with fresh peaches. Most pies I've eaten have been made with canned fruit or canned pie filling. The fresh ingredients really do make a big difference. Here's the recipe:

Pie Crust

2 cups flour
1/2 tsp. salt
About 4 oz. oil
About 3 oz. milk

Mix flour and salt. Using some measuring device that measures ounces (like a baby bottle), fill the oil up to a little past the 4 oz. mark, then add the milk to the oil until just past the 7 oz. mark. With a fork, mix the milk/oil mixture together with the flour. Divide dough in half and roll dough out between two pieces of wax paper. Place one in a pie plate, and set the other aside to go on top.

Peach Filling
1 cup sugar
1/4 cup Kraft Minute Tapioca
1/4 tsp. cinnamon
5 cups peeled, sliced fresh peaches (you can also use nectarines)
1 tsp. lemon juice
2 Tbls. diced butter (optional)

Mix the first five ingredients together. Pour peaches over the pie crust in the pie plate. Scatter the diced butter over the top of the peaches. Lay the other pie crust over the top of the peaches and pinches the edges so they look pretty. Wrap the edges all the way around the pie with tin foil to keep the crust from burning. Bake at 425 degrees for 35-45 minutes. ENJOY!


Carrot Jello said...

MMmmm! I LOVE peach pie! I must make this!! Thanks!

Kimberly said...

I'm getting in on the pie action too. Yumm! I'm not much of a pie lover either, and was recently converted by a slice of peach-raspberry pie. Oh. My. Gosh. Incredible!

Heffalump said...

My husband doesn't like cooked fruit pies. I wonder if this would change his mind...

Marc and Megan said...

Carrot - I'll be waiting to hear what you think of this recipe!

Kimberly - the peach-raspberry pie sounds delicious!

Heffalump - yeah, I was really surprised that I liked this pie as much as I did... I hope it's the same for your husband!

compulsive writer said...

There isn't anything quite like a perfectly done fresh peach pie.

And I love it when bloggers put their money where their mouths are and post recipes with their mouthwatering pictures.