We are so fortunate in Southern Ontario to be home to one of the largest soft fruit farming in Canada, the Niagara Region. The local market brings in peaches that have been picked the day before. From the first peaches that are not freestone, we go through about six different kinds of peaches before the season ends.
Right now we are at the peak of Red Haven peaches, beautifully coloured peaches that have streaks of red in the flesh. You can just taste the sunshine in these peaches.
This recipe for Peach Pie is a family favourite. Enjoy!
Peach Pie – for a regular sized 9″ pie plate
Print recipe| Serves | 8 servings |
Ingredients
- 5 Cups sliced peaches (about 9 medium)
- 1 Tsp lemon juice
- 1 cup white sugar
- 1/4 cup all purpose flour
- 1/4 Tsp ground cinnamon
- 2 Tbsp butter
- 2 Tbsp whipping cream or half and half
Directions
| Preheat the oven to 400 deg F | |
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The peaches need to be just ripe for this recipe to work. Place a large sauce pan ⅔ filled with water on the stove; cover it and bring to a boil. Remove the cover. Using a slotted spoon or spaghetti lifter, lower the peach into the boiling water; count to about 14 and then plunge into a sink with icy water (the purpose is to make the skins easy to remove; the icy water prevents the outside of the peach from cooking). Leave the chilled peaches in the water until ready to use (the peaches will brown if pealed much before being used).  | |
| Prepare your pastry (I use the Crisco recipe; 2 cups of flour; ½ tsp salt; cut in 1 cup of Crisco until it is about the size of peas; add 4 tbsp cold water and mix just until it holds together. Remove about half and put on a floured surface; ensure it is together enough to roll; put some extra flour on top and then roll with your rolling pin until you are about the size of the bottom and sides of your pie plate; roll the pastry over the rolling pin and then gently unroll it over the pie plate; pastry that is overworked will get tough. Put a small amount of milk in a ramekin or small container. Using your finger, dip it into the milk and wet the pastry that is on the edge of the pie plate (leave about ½ inch overlap to make your pinch) | |
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Peel and cut your peaches into wedges and place in a bowl. Add the lemon juice and mix gently (this helps to prevent browning). Stir together sugar, flour and cinnamon; mix with peaches. Turn into pastry-lined pie plate; dot with butter and whipping cream.  | |
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Roll out the top of the pastry; roll onto the rolling pin and ease off on top of the peach mixture; gently tap the edges together and trim the pastry to about ¼ inch beyond the rim. Pinch the edges to make a nice scallop. Put a couple of slashes in the top of the pastry and put the letter “P”in the middle. Again, dip your finger in the milk mixture and gently spread a thin layer of milk over the top of the pastry. Take about a tsp of sugar in a spoon and sprinkle over the top of the pastry.  | |
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Bake the pie on a middle rack in the oven for 10 min. Reduce the heat to 350 ˚F and continue to bake for about 40 -60 min. (depending on the pie size) or until the crust is lightly brown and the juice begins to bubble through the slits in the crust.  | |
| Ingredients for a small pyrex pie plate | |
| 8 Inch Pie (small pyrex pie plate) 4 cups sliced peaches (about 7 medium) 1 tsp lemon juice ⅔ cup sugar 3 tbsp flour ¼ tsp cinnamon 1 tbsp butter 1 tbsp whipping cream or half and half | |
| Ingredients for deep large pie plate | |
| 10 Inch Pie (deep large pie plate) 6 cups sliced peaches (about 11 medium) 1 tsp lemon juice 1 ¼ cup sugar ⅓ cup flour ¼ tsp cinnamon 3 tbsp butter 3 tbsp whipping cream or half and half | |