Fresh Peach Pie
 
Prep time
Cook time
Total time
 
Author:
Serves: 8
Ingredients
Filling:
  • 3½ pounds fresh peaches (6 cups when peeled and sliced)
  • ¾ cup granulated sugar
  • 1 Tbs. fresh lemon juice
  • 3 Tbs. minute tapioca (I grind mine in a clean coffee grinder, so it's finer in texture)
  • ⅛ tsp. freshly ground nutmeg
  • ⅛ tsp. salt
  • ¼ cup Grand Marnier
  • Wash for crust:
  • milk
  • turbinado sugar
Instructions
  1. Preheat oven to 425 degrees.
  2. Cut an "X" on the bottom of each peach. In a large pot of boiling water cook the peaches for 2 minutes. Remove with a slotted spoon and immediately put into an ice bath. Peel the peaches and slice into ⅓ inch pieces.
  3. In a large bowl, combine the peaches, lemon juice, and Grand Marnier. Set aside.
  4. In a small bowl mix the sugar, tapioca, nutmeg and salt. Pour the dry ingredients over the peaches. Carefully stir until well combined. Set aside for a minimum of 15 minutes so the tapioca can get soft.
  5. Roll out one disk of refrigerated pie dough, to about ⅛ inches thick, or about 12 inches in diameter. Place dough into a 9 inch pie dish. Place the dish into the refrigerator while you roll out the dough for the top. Roll the top out to the same thickness. With a sharp knife or a fancy pants lattice cutter :-) cut the dough into 1 inch strips.
  6. Pour the filling into the pie shell, carefully weave the strips of dough to form the lattice top. Trim where necessary and crimp the edges. Lightly brush with milk and sprinkle with the turbinado sugar.
  7. Bake at 425 degrees for 20 minutes. Turn the heat down to 375 degrees and bake for an additional 30-40 minutes. The time always varies! Just bake until the filling is bubbling. Cover the edges with aluminum foil if it's getting too brown. Let cool completely before cutting or you'll have a runny pie.
Recipe by Vixen's Kitchen at https://www.vixenskitchen.com/award-winning-fresh-peach-pie/