Photo: Spiced Peach Pie Recipe
Ingredients
For filling:
- 2 (12-ounce) bags frozen peach slices
- 1/2 cup brown sugar
- 1/2 cup sugar
- 1/4 cup instant tapioca
- 2 tablespoons crystalized ginger, finely chopped
- 1/2 teaspoon ground cinnamon
For crust:
- 1 (11-ounces) box pie crust mix
- 1/3 cup plus 1 tablespoon peach nectar, chilled, divided
- 1 egg
- 2 tablespoons coarse sugar, for dusting, optional
Directions
Preheat oven to 400 degrees F.
For filling:
In a medium bowl, stir to combine all filling ingredients. Set aside for 15 minutes.
For crust:
In a large bowl, stir together pie crust mix and 1/3 cup chilled peach nectar until dough forms a ball. Split dough in half, and form into 2 disks.
On a lightly floured surface, use a rolling pin to roll dough 1 1/2-inches larger than an upside-down 9-inch pie pan. Fold dough in half and unfold over pie pan. Press onto bottom of pan.
Fill pie shell with peach filling mixture; set aside.
Roll out remaining dough and place over filled pie shell. Pinch the edges of the pie together or crimp with a fork. Trim away any excess dough.
Lightly beat egg with 1 tablespoon peach nectar or water to make egg wash. Use a pastry brush to lightly brush top of pie with egg wash. Sprinkle with sugar. Cut slit in center to vent pie.
Bake in preheated oven for 45 to 60 minutes or until crust is golden and filling is bubbling through vent. If edges get too brown, cover edges with foil to prevent burning.
Cool before slicing.
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By Dlp82848
Findlay, OH
on April 10, 2013
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Very good, I gave it 4 stars because my peaches did not get soft. I'm no sure if they werent thawed all the way. It had a great taste tho. Next time I will make sure peaches are completely
thawed. Also I didn't use crystalized ginger, I used 1/4 t gr ginger. Awesome taste.
By marygme
on July 23, 2012
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Cannot believe how easy and delicious this recipe is! I did not have instant tapioca so I used 2 tbsp corn starch instead and it worked very well. The pie also cut and came out of the pie plate beautifully, even the first piece which is often hard to get out.
By urcho
Los Angeles
on January 23, 2011
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My girlfriends and I loved this pie! I didn't have any crystallized ginger, so I substituted about 1/4 teaspoon of ground ginger (next time I might add a little more. I also used a 9.5-inch pie plate and about 6 extra ounces of peaches to ensure a nice, thick pie. Otherwise, I followed the directions to a T. It took a whole 60 minutes to get a nice golden crust... but it was worth the wait!
Read all 15 reviews