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Uses a 9" (23cm) pie form. (200° C)
For the crust, use a double portion of the Oil Pie Crust. Pre-baking the crust is not required.
(1 kilogram) fresh peaches
(1 teaspoon [15ml]) lemon juice
(2 or 3 milliliters) cinnamon, ground (optional)
(1 milliliter) nutmeg, ground
(2 teaspoons [30ml]) sugar
(2 teaspoons [30ml]) potato flour
(1) egg
Peel and dice the peaches, removing the pits. Splash with the lemon juice and stir it in. Mix the dry ingredients and stir into the peaches until they are covered evenly. Let sit 15 minutes while working on the crust.
Pour into deep pie dish with bottom crust. Cover well with top crust, either solid top or tight lattice. Brush the top crust with the beaten egg. Bake at 200° C for 10 minutes then reduce to 175° C for an additional 25 to 30 minutes. Cool at least 20 minutes to allow to set.
This is for a slightly smaller sized pie dish.