Lewis' Orchard Peach Pie
Each summer our neighbor lets us pick peaches from his orchard. This recipe is something I came up with last year and now Mr. Lewis expects peach pie several times each season! I freeze the peaches whole to use during the winter for pies, cobblers, and jelly. Dipping the whole frozen peaches in boiling water for a few seconds makes the skin slide off easily.
Each summer our neighbor lets us pick peaches from his orchard. This recipe is something I came up with last year and now Mr. Lewis expects peach pie several times each season! I freeze the peaches whole to use during the winter for pies, cobblers, and jelly. Dipping the whole frozen peaches in boiling water for a few seconds makes the skin slide off easily.
- Carbohydrate 70.3072803132897 g
- Cholesterol 3.812890625 mg
- Fat 1.72988890625 g
- Fiber 1.31953749611536 g
- Protein 1.19996296878477 g
- Saturated Fat 0.93957 g
- Serving Size 1 1 Serving (150g)
- Sodium 17.2532500000915 mg
- Sugar 68.9877428171743 g
- Trans Fat 0.17086740625 g
- Calories 290 calories
Step-by-step
- Preheat oven to 400.
- Spray pie pan with non-stick cooking spray.
- Toss in mixing bowl and let stand 15 minutes (or a little more): Peaches, Sugar, Tapioca, Lemon Juice, Cinnamon.
- Place a pie crust in the bottom of the pie dish, add fruit mixture and top with small bits of butter evenly placed.
- Top with second crust.
- Seal and flute edge.
- Brush top crust with egg white evenly and cut slits in the crust to allow the steam to escape.
- Sprinkle top of crust lightly with sugar, if desired.
- Bake 45 to 50 minutes or until juices form bubbles that burst slowly.
- Cool and serve with ice cream.
Freezing Whole Fruit
Freezing stone fruit requires careful handling because high water content alters cellular walls upon thawing. Submerging whole frozen peaches in boiling water for precisely thirty seconds loosens the skin without cooking the underlying flesh. This method allows preservation of summer fruit for off-season baking without losing structural integrity.Thickening Dynamics
Minute tapioca functions reliably as a binder because it gelatinizes at lower temperatures than cornstarch, absorbing excess fruit juices effectively. Letting the sliced peaches, sugar, and tapioca macerate in a mixing bowl for fifteen minutes draws out free moisture before the pie enters the oven. This initial resting phase prevents a soggy bottom crust by ensuring starches hydrate properly prior to baking.Baking Cues
Baking at 400 degrees Fahrenheit requires adequate venting through the top pastry to prevent internal steam from breaching the crimped edges. Visual doneness occurs when fruit juices bubble slowly and thickly through the crust slits rather than running thin and watery. Cool the baked pastry completely on a wire rack to allow the starches to set fully before slicing.
