Ingredients:
1 Premade Double Crust Pie Pastry
6 Cups Of Drained Canned Sliced Peaches
1 Tablespoon Of Freshly Squeezed Lemon Juice
1 Cup Of White Superfine Sugar
1 Dash Of Fine Ground Kosher Salt
1/4 Cup Of Reese Instant Granulated Tapioca
3 Tablespoons Of Cold Unsalted Real Butter
4 Tablespoons Of Pure All Natural Cornstarch
1 Teaspoon Of Liquid Vanilla Extract
1 Teaspoon Of Fresh Ground Cinnamon
1/4 Teaspoon Of Fresh Ground Nutmeg
1 Tablespoon Of Liquid Bees Honey
1 Large Fresh Egg White
Information:
Serving Size 8
569 Calories Per Serving
19 Grams Of Fat
Preparation Instructions:
Our staff received this deep dish peach pie recipe from Charlie of Philadelphia Pennsylvania. For the first step you will need to preheat your oven to 350 degrees Fahrenheit, or 175 degrees Celsius. Next take out a deep dish nine inch glass pie dish, an then line it with the bottom pastry crust layer. Moving along, next take out a large mixing bowl, and then add in the drained canned sliced peaches, freshly squeezed lemon juice, white superfine sugar, fine ground kosher salt, instant granulated tapioca, pure all natural cornstarch, liquid vanilla extract, fresh ground cinnamon, and fresh ground nutmeg. Using a mixing spoon, thoroughly stir these contents together until you have an even pie filling. Next spoon the pie filling into the pie dish, then dot it with the cold unsalted real butter. You will next want to place the top pastry crust layer over the filling, then flute and bind both layers together. Finally you will want to glaze the outside of your pie with the fresh egg white and liquid bees honey. Don't forget to make several incisions in the top of the pie so that it can breath. You will now want to slide the pie into the oven to bake for forty to fifty minutes, or until the outside of the pie is crisp and golden, and the filling is tender and juicy. Thanks for checking out this recipe, don't forget to bookmark our site.
