daisy mae peach pie

Hi there Sugar Pies! I have to say that one of my all time favorite desserts has got to be homemade peach pie! So when summertime rolls around and I see big, juicy, peaches at the market, well, they start singin’ my name! Lol! Recently I made this pie for my across-the-road neighbors. It was perfect timing because they were having company that evening. Pie has a way of making life a little sweeter…so every now and again I like to pass a little of that sweetness on to nice folks that deserve it. That’s the Mayberry way! (Maybe you should call me Aunt Bee Wanna-be! Lol!)

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I named the pie Daisy Mae because of the cute daisy shaped crust cut-outs. They are actually fondant cake and cookie cutters. They come in a variety pack with flowers, leaves and other shapes. You can find the darling cutters HERE! Of course you can use any shape to top the pie with!peeler3

In this recipe you’ll need to remove the skin from the peaches. You can either blanch the peaches in boiling water or you can peel the skin using a quality fruit and vegetable peeler. I’ve found the one pictured above, which is designed in  Switzerland, and it is AMAZING! It peels the skin off a peach as smooth as butter! You can find that peeler HERE!

My Heart bubbles with delight when Mama says “we’re having Pie tonight!”

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DAISY MAE PEACH PIE 

by Aunt Ruthie from Sugar Pie Farmhouse

Preheat Oven to 375 degrees

Ingredients

  • 1 double crust pie dough ( bottom crust: in pan, crimped and chilled. Top Crust: flattened and chilled)
  • 6 cups peeled and sliced ripe peaches (about 10-12 peaches)
  • 1 1/4 cups sugar
  • 2 1/2 Tablespoons Cornstarch
  • 1/4 teaspoon cinnamon or nutmeg (I use cinnamon usually)
  • 2 Tablespoons Minute Tapioca (to sprinkle on bottom of crust to prevent it from getting soggy)
  • 2 Tablespoons Butter, chopped, (to dot on top of peach filling)
  • cream or milk to brush tops of dough cut-outs
  • extra sugar (coarse or granulated) to sprinkle on top of dough cut-outs

In a large bowl, toss the peaches with the sugar, cornstarch and cinnamon, set aside.  Then sprinkle 2 tablespoons of  Minute Tapioca on the bottom of the prepared, crimped and chilled crust (to prevent a soggy crust). Pour the peach filling into the bottom crust. Dot the top of the peaches with butter. Roll out top crust and cut out preferred shapes with a cookie cutter. Place the shapes on top of the peach filling. Slather the cut-outs with cream using a pastry brush then sprinkle with sugar. Place pie on parchment or foil covered baking sheet (with sides) and bake for 1 hour on lowest oven rack at 375 degrees. Check to see if the crust is getting too brown, if so, loosely cover with a sheet of foil. Make sure juice is bubbling thick as honey for doneness. Let the pie cool for a couple hours so the filling can set and thicken. Enjoy!

 

For my All Butter Pie Crust Recipe

CLICK HERE!

 

 

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