Awe, Texas Peach Pie! Who doesn’t love a delicious homemade fruit pie? Peach and Apple Pie are my favorites! And, if you live in Texas you know Texas grown peaches are wonderful!
I was shopping at my local Grocery store the other day and decided I’d get peaches. There were a couple of different types but I quickly went for the Texas grown. Hill Country Peaches are world famous and here is a link for some of the most famous growers in Texas. http://www.texaspeaches.com/
No Frills Texas Peach Pie
I served this Texas Peach Pie with Blue Bell; however my no churn vanilla ice cream would have been an excellent choice! Here’s the link for my ice cream that you have to try! https://the2spoons.com/so-good-essential-no-churn-vanilla-ice-cream/
I can’t wait for you to try this Peach Pie!! Enjoy!
No Freels Texas Peach Pie
Ingredients
- 1 prepared Pie Crust (I used a Pillsbury store bought to save time)
- 3 1/2 to 4 lbs Texas Peaches ( about 6 large or about 8 medium)
- 1 tbsp fresh lemon juice
- 1/3 – 1/2 cup gramdulated sugar
- 1/3 – 1/2 cup light brown sugar
- 1/8 tsp ground cinnamon
- few gratings fresh nutmeg
- 1/8 tsp salt
- 3 tbsp cornstarch
To Finish
- 1 tbsp Heavy cream milk
- 1 tbsp sugar
Instructions
- Bring a large saucepan of water to boil. Prepare an ice bath. Make a small x at the bottom of each peach. Once water is boiling, lower peaches, as many as you can fit at once, into saucepan and poach for two minutes. Using a slotted spoon, transfer to ice bath for one minute to cool. Transfer peaches to cutting board and peel the skins. In most cases, the boiling-then-cold water will loosen the skins and they’ll slip right off. In the case of some stubborn peaches, they will stay intact and you can peel them with a paring knife or vegetable peeler and curse the person who made you waste your time with poaching fruit.
- Halve and pit the peaches, then into about 1/3-inch thick slices. You’ll want 6 cups; it’s okay if you go a little over. Add to a large bowl and toss with lemon juice. In a small dish, stir together sugars, cinnamon, nutmeg, salt and cornstarch until evenly mixed. Add to peaches and toss to evenly coat.
- Preheat: Oven to 425 degrees
- Place one pie dough into a standard pie dish. Scoop filling into bottom pie dough, including any accumulated juices (they contain the thickener too, also: tastiness). Top with the second crust or cut into strips for a lattice. Tuck and crimp the edges.
- Brush pie with milk, cream or water and sprinkle with sugar.
- Bake pie for about 20 minutes in the preheated oven, until the crust is set and beginning to brown. Reduce oven temperature to 375 and bake pie for another 30 to 40 minutes, until filling is bubbling all over and the crust is a nice golden brown. If the pie lid browns too quickly at any point in the baking process, you can cover it with foil for the remaining baking time to prevent further browning.
- Cool for three hours at room temperature before serving. Pie can be stored at room temperature but best in the refrigerator.
