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Quick & Easy Peach Pie
This recipe was given to me by my grandmother, however I have incorporated my modern day twist. I have modified the recipe to accommodate today's busy lifestyle. Grandmother grew her own peaches and made her own pie crust so the cook time was longer. Our family enjoyed her recipe for many years. Today we are enjoying my modified version.
- 1 box of (2) 9 inch Pillsbury Roll Out Pie Crusts
- (3) 15 oz. cans of Peaches In Heavy Syrup
- (1) cup of (or to taste) White Sugar
- (5) tbsp. of Butter or Margarine
- (4) tbsp. of Corn Starch mixed with cold water until smooth
- (1) tsp. of Ground Cinnamon
- 1/4 tsp. of Salt
- 1 1/2 cups of Water
- 1 tsp. of Vanilla Flavoring
- Preheat Oven to 400.
- Make sure all pie crusts are thawed at room temperature. Using a fork punch holes in the bottom and sides of the Mrs. Smith pie crusts. Place both pie crusts in the center rack of the oven for approximately 10-15 minutes or until light brown. Take the crust out of oven and set aside until ready to use.
- In a large sauce pan combine peaches with syrup, water, sugar, butter, cinnamon and salt. Cook on medium-high heat until ingredients start to boil than reduce to medium heat. Cook for approx. 15 mins. than gradually add corn starch mixture, (mixing well to thicken mixture). Cook for about 15 minutes until peaches relax or soften than add vanilla flavoring stirring well for 1 minute. Remove pot from the burner.
- Reduce Oven heat to 375. Roll out Pillsbury crusts and cut into strips one for each pie. Pour mixture evenly into Mrs. Smith pie crusts. Arrange strips across the top of mixture of each pie, cutting off access crust and putting them aside to build up strips to cover the entire pie.
- After covering the pie with strips of crust; brush strips with a little milk, than sprinkle a little sugar and cinnamon over the milk. Place pie in the center rack of the oven for appox. 40-45 mins. or until crust is a golden brown. Place cookie sheet or aluminum foil on lower rack to catch any spills from the pies. After about 15-20 mins. in the oven- cover the edges of the pie crust with aluminum foil to prevent over browning. When pies have finished baking let cool for 1-2 hours before serving.
- You can also experiment using a sugar substitute such as Truvia (Baking Blend) or organic sugar, a thinner pie crust and margarine instead of butter.
- Serve with cool whip or vanilla ice cream. It is also delicious served with a hot cup of tea or coffee.