One batch of my flaky pie crust
- 5 cups peeled and sliced peaches
- 3/4 cup white sugar
- 1/4 cup unbleached flour or corn starch
- 1 tbsp (15 mL) lemon juice
- 1/8 tsp almond extract
- 1 tbsp (15 mL) butter
- Milk or cream
- 1 sprinkle granulated sugar
Line pie shell with one layer of pie crust
Prepare peaches and drizzle with the lemon juice – lightly stir so they all keep that gorgeous color.
Mix dry ingredients, and lightly (very gently) toss with peaches.
Place gently on top of pie crust, dot with the butter and cover with the 2nd pie crust. Cut slits in the top to allow the juice and steam to escape. Brush lightly with the milk or cream and sprinkle sugar over top.
I always find pies take longer than any recipe says to bake them – maybe it is because I use a heavy bottom pie shell….
At any rate, bake at 425 for 15 minutes, then reduce the heat to 35 and bake for another 40 minutes. If you find the top crust getting too brown, lightly drape a tin foil sheet over top.
I only remove the pie from the oven when I can see the juice bubbling up out of the slits, and starting to look thickened, and the crust golden brown.
All peaches have a different water content – if you have very juice peaches, either increase the amount of your thickener (flour/corn starch) or allow the peaches to sit in the lemon for a bit and then drain before tossing with the dry ingredients.