With peach season in full swing I decided it was time to post my 92 year old mother's famous Peach Pie recipe - "famous" to relatives of our Pennsylvania Dutch family and a complete hit at our family reunions!
First a primer on peaches - cling or freestone; yellow or white; and, Saturn, or donut.
- A cling peach has flesh that sticks to the pit; freestone peaches are loosely attached to the pit. Pie makers prefer freestone, far less waste. Freestone peaches also have that beautiful range of color the closer you get to the pit, again, lovely in peach pies.
- Yellow peaches - full of peachy flavor!
- White peaches tend to be sweeter than yellow, and while tasty, are not as robust in flavor as a yellow peach. They have a lower acid content than the yellow peaches.
- Saturn peaches, also referred to as donut peaches, are the candy of the peach family. They are squat, flat peaches, with a small pit. Break them in half and enjoy.
- Best peaches - Frecon Farm!
- Nutritionally, they are low in calories (70 calories), high in fiber and are a relatively good source of vitamins A and C.
Leah's Peach Pie (makes 2 pies)
2 prepared pie shells (here's my standard recipe) , unbaked
6 - 8 peaches, washed, peeled and pitted
1 cup sugar
2 - 3 Tablespoons granulated tapioca
1/2 cup sugar
1 cup flour
1/2 cup unsalted butter, room temperature
Preheat the oven to 425 degrees.
In a large bowl, mix together the peaches, 1 cup sugar, eggs and granulated tapioca. Toss to combine.
Prepare the crumb topping by combining the 1/2 cup sugar, flour and room temperature butter - I used my hands to mix the crumbs.
Putting it all together: evenly divide the peaches into the 2 prepared pie crusts. Top with the crumbs.
Bake at 425 degrees for 15 minutes; then reduce the heat to 375 degrees and bake for an additional 25 minutes. Allow to cool.