Desserts

Peach Pie

133

I’ve never made a classic pie like this before, but it’s pretty easy! It’s just mixing a pile of fruit, sugar and flour into a pie shell and baking it until peak deliciousness. Apparently peach is the new trendy flavour, right after blueberry pomegranate and salted caramel. I have no problem with that, especially since peaches are in season right now. Soft, ripe and juicy! If you have peaches that are ripe enough, you won’t need as much sugar in the recipe. A perfect way to use overripened and/

8
Your favourite pie crust recipe
8 cups of peaches, peeled and sliced (chunky slices)
½ cup + 2 tbsp all purpose flour
1 cup sugar
½ tsp vanilla extract
? cup unsalted butter
¼ cup milk
¼ cup sugar for sprinkling
(Preheat oven to 420F) Roll out the bottom half of the pie shell and gently lay onto the pie pan. Combine the peaches, flour, sugar, and vanilla together and put in pie crust. Dot the top of the mixture with little chunks of unsalted butter. Cover with top of the pie shell, pinching the sides so none of the juices can escape. Make sure you poke holes in the top of the pie so that the steam can come out when baking (and then your pie won’t explooode) Complete with a milk wash and a light dusting of sugar on top. Bake at 420F for about 15-20 minutes, then lower the oven to 350F and bake for 40-45 minutes until golden brown. You may need to turn your pie in the oven to get an evening browning. Let rest for about 15 minutes, and then dig in!
Nutritions

Calories
223

Sodium
12mg
0% DV

Fat
1g
2% DV

Protein
2g
5% DV

Carbs
54g
18% DV

Fiber
4g
16% DV