Carrie Schnepf is the owner of Schnepf's Farm in Queen Creek, Arizona. Who better to have an awesome peach pie recipe than the peach queen herself. You can use any pie crust recipe you like. You can even purchase pre-made pie crust if you are so inclined. Make sure to use ripe peaches that aren't too juicy.
Chef Carrie Schnepf’s Peach Pie
Makes one 10” double crust pie
Pie dough for double crust pie
6 cups Sliced fresh peaches (about 11 medium) try to use peaches that aren’t quite as juicy or strain juice.
1 tsp Lemon juice
1 ¼ cups Granulated sugar
½ cup All purpose flour
¼ tsp Cinnamon
3 tbsp Butter or margarine
Preheat oven to 425°.
Prepare pastry for a two crust pie. If you do not have a pie crust recipe, you may want to try this one for pate brisee. This recipe makes a single crust so you will need to double this recipe. You can also use a premade crust that you purchase from the refrigerated section of the grocery store.
To make the pie, mix peaches and lemon juice in a large bowl. Stir the sugar, flour and cinnamon together. Mix in with peaches. Turn into pastry-lined pie pan. Dot the peaches with butter. Cover with top crust which has slits cut in it; sea the edges and flute.
Cover the edges with 2 to 3 inch strip of aluminum foil to prevent excessive browning. Remove foil last 15 minutes of baking. Bake on the lower rack of your oven. For 8 & 9 inch pies 35 to 45 minutes, 10 inch pie 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust.
A word of warning....you may want to put this on a baking sheet. Fruit pies have a tendency to bubble all over your clean oven.
To learn more about Schnepf Farms.
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