White Peach Pie Recipe 485

Steps:

• Buy white peaches at Hay Day or Korean Market. Buy package of pie shells at Grand Union or Stop & Shop. Pit peaches and cut into large (1 inch or more) chunks; DO NOT PEEL. Mix about 8 cups peaches with 1/8 cup flour, 1/4 cup sugar and 1/3 of the lemon juice. Put mixture in pie shell, pile high and sprinkle with 1/8 cup flour and 1/4 cup sugar....(famous Westport hostess recommends putting all flour and sugar on top, but...trust me on this!!) Dot with 3 tablespoons butter. Repeat process twice and make two more pies. Bake at 400 degrees for 50 minutes, OR 425 degrees for 45 minutes, OR 450 degrees for 15 minutes followed by 350 degrees for 30 minutes...(take your pick!) Let cool (top of pie will be singed like toast). Give one to someone you owe; one to someone you don't, and eat the third one yourself with all the ice cream.

Steps:

• Mix flour, sugar and butter into crumb stage.
• Place one crust in the bottom of a 9 inch pie plate. Line the shell with some sliced peaches. Sprinkle some of the butter mixture on top of the peaches, then put more peaches on top of the the crumb mixture. Continue layering until both the peaches and crumbs are gone.
• Top with lattice strips of pie crust.
• Bake at 350 degrees F (175 degrees C) for 45 minutes, or until crust is golden. Allow pie to cool before slicing. Best when eaten fresh.

Steps:

• Preheat the oven to 450 degrees F (220 degrees C).
• Line the bottom and sides of a 9 inch pie plate with one of the pie crusts. Brush with some of the beaten egg to keep the dough from becoming soggy later.
• Place the sliced peaches in a large bowl, and sprinkle with lemon juice. Mix gently. In a separate bowl, mix together the flour, sugar, cinnamon, nutmeg and salt. Pour over the peaches, and mix gently. Pour into the pie crust, and dot with butter. Cover with the other pie crust, and fold the edges under. Flute the edges to seal or press the edges with the tines of a fork dipped in egg. Brush the remaining egg over the top crust. Cut several slits in the top crust to vent steam.
• Bake for 10 minutes in the preheated oven, then reduce the heat to 350 degrees F (175 degrees C) and bake for an additional 30 to 35 minutes, until the crust is brown and the juice begins to bubble through the vents. If the edges brown to fast, cover them with strips of aluminum foil about halfway through baking. Cool before serving. This tastes better warm than hot.

Steps:

• First preheat your oven to 425 degrees! Make sure your pastry dough is room temp and ready to go.
• In a large bowl combine your sugar, flour and nutmeg. Add in your peeled & sliced peaches and gently stir to coat all of your peaches. I use my hands, this way you can tell what needs a little more attention. I also use firm peaches. They will soften up just right!!
• Place one pasty sheet in the bottom of your pie dish. Cut up your butter into small pieces and place them all over the bottom of your pasty.
• Pour all of your peach mixture on top of the butter in the pie dish. Spread it out to evenly distribute. Take your second pastry sheet and place on top making sure to crimp the top edges with the bottom edges. Don't forget to make a few vent holes in the top of the upper crust.
• Cover the top of the crust with a tablespoon of sugar, just sprinkle it evenly over the top.
• Bake for 45 minutes. You can cover your edges with a little foil or a ring, depends on your oven and how you like your edges. I usually leave mine on for most of the baking cycle.