Why you will love this recipe:
1. It starts with a purchased refrigerated pie crust. Of course, you can make your own, but to keep things simple, we are using this shortcut today. 2. As intriguing as this recipe is, it’s the taste that will make you a believer. 3. It’s a dessert, enough said! And, if you are one of those folks who occasionally like dessert for breakfast, you will love a slice of this pie.
If you liked this dish, I know you will also love these easy pie recipes: PearPie, Southern Peaches and Cream Pie, Kumquat Pie, Cranberry Pie, and Old-Fashioned Strawberry Pie.On the other hand, if you like savory tomato dishes, you might want to checkout another green tomato recipe, Fried Green Tomatoes, and two of my favoritesummer recipes: ClassicSouthern Tomato Pie, and Southern-Style Cherry TomatoPie.★ If you liked this recipe, please consider rating it and leaving a comment.I’d love to know how you liked it!Thank you so much for visiting Grits and Pinecones. I hope you’ll come backsoon!
Peach Pie Ingredients
Peaches are at their best in the summer! Make sure you buy them in season forthe best flavor in this homemade peach pie recipe! * Pie Crusts: Make your own or use store-bought. * Peaches: Use fresh in-season peaches for the best tasting results. * Sugar: Sweet white sugar. * Brown Sugar: Adds a bit of a caramel flavor to the pie filling. * Flour: All-purpose flour is all you need here. * Cinnamon: This is a staple flavor that goes perfectly with peaches. * Nutmeg: Adds a nice flavor you are going to love. * Salt: Balances out all the flavors. * Lemon Juice: This helps to keep the peaches from turning brown. It won’t flavor it at all. * Vanilla Extract: Actually helps the peaches taste even more peachy. * Egg: You only need the egg yolk for the egg wash. * Water: Mix this with the egg yolk.
* Add flour, sugar, salt and cubed butter to a stand mixer with the paddle attachment. Mix until the butter resembles pea shaped crumbs. * Add water to the dough 1 tablespoon at a time until the dough forms a ball. * Divide the ball into two balls and shape each into a round flat disk. Place in the refrigerator for 1 hour or overnight to chill.
How to Pick and Prepare Peaches
The perfect ripe peach is like delectable gold. Sweet, tender and juicy! Thispeach pie will make all the difference with what peaches you have in thefilling. * Variety: Peaches come in all different varieties and flavors. Their colors range from white to dark reddish-orange and all taste amazing. Many will be labeled as freestone or clingstone peaches. This refers to how the flesh sticks to the pit. Look for freestone peaches, they will come away cleanly and easily from the pit. * What to Look For: When buying or picking peaches there are a few things to look for. Look for firm peaches that give slightly under light pressure. They should be free from bruises, soft spots, and wrinkles. A ripe peach will also be fragrant. * How to Ripen Peaches: Often stores and markets will sell peaches that are slightly underripe so that they transport better and will ripen at the store or in your home. If all you can find are under-ripe peaches, pick the best ones you can find. They should still be blemish-free and peach-colored, not green. Place the peaches in a paper bag and place them on your counter till ripe. * Store: Keep all ripe peaches in the fridge till ready to use.
Gluten Free Lemon Meringue Pie Recipe w/ Biscuit Base (dairy free, low
FODMAP)I love lemon in desserts. I also love biscuit bases. So here is a Gluten Freeand Dairy Free Lemon Meringue Pie with a biscuit base… simple & delicious!
Here’s how to make it:
Preheat the oven to 350 degrees F.Slice the tomatoes 1/8-inches thick or as thinly as possible. Discard the stemand bottom ends.Add the sugar, dried cranberries, flour, cinnamon, cloves, and salt to a largebowl and mix well.Add the sliced tomatoes and carefully toss them to ensure the slices arecoated with the dry mixture. Once everything is combined, add the lemon juiceand zest and mix again.Unroll the crust and place it in the pan you are using. Smooth out anywrinkles, add the tomato mixture, and spread out evenly.Add the top crust and fold the edges under the bottom crust edges. Seal thetwo edges together by fluting the crust. (See the video if you need help withthis step.) Or, you can just crimp the edges together by pressing them with afork.Use a pastry brush and brush the top crust lightly all over with the egg wash.Sprinkle sugar over the top and cut four small slits in the middle for thesteam to escape.Bake for one hour or until the crust is golden brown and the filling isbubbling through the vents.Cool for a minimum of three hours before serving.”