Hello Lovelies! Maybe its just me but over the past couple of months every time I walk into the grocery store all I can smell is the peaches. I’ve noticed that recently the stacks of peaches have started to get shorter so it must be time to throw together one of my favorite summer treats, peach pie! You can’t go through a summer (at least in the South) without having a homemade peach pie.
I know I’ve talked about it before but you seriously can’t beat The Four & Twenty Blackbird Pie Book for any pie recipe. This cookbook is the Pie Bible. Their pie is the absolute best, to the point that I don’t even eat anyone else’s pie anymore…. seriously..its that good…
Peach Paprika Pie
2.5 Pounds of peaches (5 cups sliced)
2 Tbsps fresh lemon juice
2/3 Cup granulated sugar
1/4 Cup packed light brown sugar
3 Tbsps Corn Starch
1 Tbsp Paprika
1/8 Tsp pepper
1/4 Tsp allspice
1/4 Tsp ginger
1/2 Tsp salt
1 or 2 Dashes of Old Fashion bitters
Egg wash (1 large egg whisked with 1 tsp water and pinch of salt)
Demerara sugar, for finishing
Directions: Have 9in pie pan and lattice top ready in the refrigerator.
Bring pot of water to a simmer. Have a bowl of ice water ready, Drop each of the peaches in the simmering water for 30-60 seconds. Remove and immediately drop into the ice water. When fruit has slightly cooled the skin with slid off easily.
Slice the peaches in 1/2 inch slices, add to a large bowl, and sprinkle with lemon juice. Add the granulated sugar, brown sugar, cornstarch, paprika, pepper, allspice, ginger, salt, and bitters to the peaches. Toss the mixture well to combine. Spoon the filling into the refrigerated pie shell, leaving excess juices behind in the bowl. Arrange the lattice pie crust on top and crimp the rim as desired.
Chill the pie in the refrigerator for 10-15 minutes to set the pastry. Meanwhile position the oven racks in the bottom and center positions, place a rimmed baking sheet on the bottom rack, and preheat the oven to 425F.
Brush the pastry with the egg wash to coat, be careful to not drag the filling on to the pastry to prevent burning. Sprinkle generously with Demerara sugar (this adds a nice crunch and sparkle to the crust).
Place the pie in the oven on the rimmed baking sheet not he lowest rack of the oven. Bake for 20-25 minute, until the crust in beginning to brown. Lower the temperature to 375F, move the pie to the center oven rack to continue cooking. The pie should turn a nice golden brown and juices will be bubbling all over when cooked an additional 30-35 minutes.
Take the pie out and allow to cool on a wire rack for 2-3 hours. The pie will keep refrigerated for 3 days and room temperature for 2 days.
Enjoy a small piece of summer time heaven!