My friend Kelly (of ThisterThaster) brought this pie to a lunch play date we had last Wednesday. And it was DIVINE. So I want to make one on Monday. And I want to share her recipe and picture with You today. It's peach time, after all.
* 10 - 12 fresh peaches, peeled, pitted and sliced
(the best way to peel peaches is to put them in boiling water for about 30 seconds, and then immediately plunge them into an ice bath. The skin should come right off.)
* 1/3 cup flour
* 1/2 cup sugar
* 1/2 cup brown sugar
* 1 heaping Tablespoon of Tapioca
* 1 teaspoon of cinnamon
* 1/4 teaspoon of freshly grated nutmeg
* 1/4 cup butter
* Your favorite double pie crust
Secret side note confession: Kel actually used store-bought crust. I tend to gasp at such, but seriously the pie was divine...so if cutting that corner doesn't matter, I say go for it!
Mix ingredients (flour through butter) into a crumbly mixture (much like a streusel topping). Place your bottom pie crust in the pan, sprinkle lightly with a touch of flour, then place about 1/3 of the peach slices on the bottom. Then, press about 1/3 of the crumb mixture on top of the peaches. Do this 2 more times. (This is a thick pie -- choose a more substantial pie plate than one of those shallow tin ones.) Top with your top pie crust, making sure to cut vent holes. (Or you can do a lattice top, if you have skills. I don't.) Brush with egg wash, and sprinkle with sugar.
Bake at 450 degrees for 15 minutes, and then turn down the temperature to 350, and cook for 30 more minutes.
It will be more set the longer you wait after cooking to cut it, but it's hard to beat warm peach pie.