The Best Homemade Peach Pie Recipe

 Homemade peach pie is something special. This peach pie is sweet, juicy, and delicious; your friends and family will love it.

My Aunt Mary Carol made the best peach pie that I've ever had. So, I thought I would give this a try.

Homemade Peach Pie Reviewed

The fresh peaches make all the difference; you'll want to find nice, ripe peaches, but not too soft.

I used Pillsbury double pie crust for this recipe. If you want to make your own, you can find my pie crust recipe here: Cast Iron Skillet Apple Pie.

Ingredients:

• 1 double pie crust
• 5 large ripe peaches, Peeled, pitted, and sliced
• 1 cup sugar
• 5 tablespoons cornstarch
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• 1 egg beaten
• More sugar for the top

Instructions:

1. Place all the cut-up peaches in a large bowl. Add the sugar, cornstarch, lemon juice, vanilla, and cinnamon.
2. Mix with a spoon until everything is combined.
3. Set the peaches aside while you prepare the crust.
4. Lay out your bottom pie crust and slightly roll the edges all around so it is larger than 9 inches. Lay it in your pie plate so the crust hangs over the edge.
5. Add the peach mixture into the pie plate.
6. Roll out the top crust the same way and place it over the peaches. Form the crust all around the pie.
7. Brush the top with the beaten egg, then sprinkle with sugar.
8. Loosely cover the edges (crust) with tin foil.
9. Bake the pie at 375 degrees for 50 to 60 minutes, until the top is golden brown.
10. Let cool on a rack for 30 to 45 minutes before slicing.
11. Note: I always place a cookie sheet on the oven rack below the pie in case of any spills.

This homemade peach pie is the perfect way to enjoy one of summer's sweetest fruits. I don't believe it beat my aunt's peach pie, but it sure was close.

Wisenvoy Pie Pan Ceramic Pie Dish Pie Plate Deep Dish Pie Pan Non-Stick Pie Pans for Baking Pie Pans Pie Dishes

 

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Fresh Lemon Hand Pies

My mother made the best ever lemon meringue pie, it's one of my all-time favorites. Every time she made it I was like, "is it cool enough to cut yet mom".

Anyone else in the house was lucky enough to get a slice with me around. Today I'm reviewing how easy it is to enjoy that lemony taste that brings back some wonderful childhood memories.

Hand pies are so easy to make with store-bought pie crust and lemon filling, or any fruit filling for that matter. This perfect snack or dessert could be ready in 40 minutes or less.

Every year my cousin sends me these giant lemons for his backyard in Arizona. This weekend I decided to make homemade fresh lemon hand pies. The first thing that I did was make the lemon filling.

Lemon curd is really so easy to make. I made this and refrigerated it overnight, but you can make this and let cool for a couple of hours and use it for whatever your making.

Lemon curd is so versatile it can be used for cakes, cupcakes, donuts, or spread it on top of a scone of crackers.

Fresh Lemon Hand Pies Ingredients (Lemon Curd)

1 cup of sugar

1/2 cup fresh lemon juice (4 to 5 lemons)

zest of 2 lemons

5 large egg yolks

1/2 cup salted butter (Cold)

Instructions

1. You will need a double boiler for this, add some water and bring it to a boil.
2.  Whisk together the sugar and egg yolks, continue to stir.
3. Add the zest of the lemons and the lemon juice. Continue to stir the mixture for about 10 minutes, it will begin to thicken.
4.  After 10 minutes remove the mixture from the heat, and add the butter one tablespoon at a time.
5. Continue stirring, the mixture will become nice and thick. Once all the butter is melted into the mixture pour it into a bowl and let it cool for 2 to 3 hours before using it.

Pie crust ingredients

2-2/3 cups all-purpose flour

1/2 teaspoon salt

1 cup Crisco (Cold)

6 to 8 tablespoons of Ice Water

1. Cut the Crisco into smaller pieces
2. Add flour and Crisco into a mixing bowl
3. Mix until Crisco begins to fold into the flour
4. Add ice-cold water one tablespoon at a time 
5. Mix until a ball of dough forms

Divide the pie crust into two equal parts wrap each with plastic wrap and refrigerate for about a half-hour. I used my KitchenAid Stand Mixer to make the pie crust.

Now, it's time to assemble and bake these little sweet treats. I rolled each ball of the pie crust out to about a 10-inch circle between two sheets of parchment paper.

Tip: Lay the parchment paper or wax paper on a kitchen towel. This prevents it from moving all over the counter while rolling.

Cut the crust with a 4-inch cookie cutter, place a tablespoon of the lemon curd in the middle. Then, fold them over and pinch the edges together. Press a fork around the edges to seal.

Poke the middle of each hand pie with a fork. I made 12 hand pies, six out of each half of the crust. You will have to re-roll some of the crust to get the other 2 out of each half.

Now you will need two egg whites and a couple tablespoons of sugar. Beat the egg whites in a small bowl.

 Brush the hand pies with the beaten egg whites and sprinkle the sugar over the top. Or you could skip the sugar and dust them with powdered sugar right out of the oven.

Bake on a cookie sheet lined with parchment paper at 350 degrees for about 18 minutes. Set them on a rack to cool and enjoy.

You might enjoy some of my other fresh lemon recipes

Easy Lemon BrowniesGlazed Lemon Almond BiscottiQuick Easy Lemon Bars

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Pie Cookbook Reviewed

To Celebrate National Pie Day Or Any Day

Fruit Pie image courtesy of Pixabay.com

As I write this on January 23rd, I will start out with Happy Pie Day! I'm going to be telling you about a Pie cookbook a little further down the page but first let's talk about pie. 

Personally, I prefer pie over cake. One year when my birthday was approaching my grandmother asked me what kind of cake I wanted. I looked at her for a minute and said, "I would really rather have a black raspberry pie, Grandma." She laughed her wonderful laugh that made her whole body move and her eyes twinkle. We shared a birthday, my grandmother and I, which happened to be in April. That is not the time of year that one finds black raspberries. I did not get a pie that year but every year after until she went to heaven in 1990, that dear woman baked me a black raspberry pie for our birthday. 

A few years back another of our Contributors here at Review This told us a lot about National Pie Day. I won't repeat what she wrote about but instead will recommend a cookbook that you might like to own in order to make your own pies whether it is for National Pie Day or any day of the year.

 Me, Myself, and Pie: More Than 100 Simple and Delicious Amish Recipes (The Pinecraft Collection)Check Price

There are over 100 recipes in this delightful cookbook. Of course you can find traditional types of pie with both sweet and savory fillings. The author also includes more modern versions of pies like pie-pops and pie-in-a-jar. I think you will be delighted with the recipes no matter if your favorite is a fruit pie, a cream pie or a meat pie. The author, Sherry Gore, covers them all in her delightful cookbook.

Another feature of this wonderful cookbook is that the author shares personal stories of her Amish life and the culture of people. For me, that is a nice bonus!

How do you plan to spend National Pie Day? Will you bake a pie for your family or will you go to a local bakery to get a pie? I plan to bake a black raspberry pie and have happy thoughts of my wonderful grandmother. 

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