California Peach Pie 

Ingredients

  • 6-7 large fresh ripe freestone peaches, sweet and juicy
  • 1/2 cup honey
  • 1/4-1/2 juice of fresh lemon
  • 1/2 tsp. cinnamon
  • 2 Tbsp. Quick Cooking Tapioca
  • 1/4 cup unsalted butter-chilled and cut into cubes
  • 1/2 tsp. almonds extract (optional)
  • 2 Tbsp. heavy cream for top crust glaze
  • Prepared pie dough recipe for top and bottom crusts

Temperature: 400 ° F

Instructions

Preheat oven to 400 degrees.
Place peaches into a large pot of boiling water. Bring pot to a boil and turn off immediately. Spoon out peaches into a large bowl of ice cold water, to stop the cooking process and let cool for about 5 minutes. Peel off peach skins and slice into 1/2 inch wedges into a medium size mixing bowl. Add the honey, lemon, cinnamon, (almond extract-optional) & tapioca, mix well. Let stand for about 5 minutes.
Mix the peach pie filling thoroughly, then place about an inch deep layer into the raw dough pie shell. Dot evenly with 1/2 of the butter pieces. Add the remaining filling and dot evenly with the rest of the butter. Make a lattice top and trim the lattice edges close to the inside of the pie shell so that the lattice strip just touches the inside edge of the fluting. Use a pastry brush to coat the lattice strips with heavy cream, staying away from the fluted edges.
Place pie dish on an oven guard to catch pie drippings. Bake for about 1 hour, 20 minutes. For lattice top crust, pie crust will be golden brown and filling will be boiling in the center. When the crust is baked to the color desired, add a pie crust shield to prevent over-baking of fluted edge.
Allow to cool before serving or refrigerating.

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