Fresh Peach Pie Recipe

Here's a fresh peach pie recipe for you, with a candied pecan topping to make it simply mouth watering! There's nothing like a fresh peach pie, especially when peaches are right of the tree!

Ingredients:

6 cups sliced fresh peaches (about 12 medium)

1/2 cup sugar

2 Tbsp quick cooking tapioca

1/4 tsp cinnamon

1/4 tsp nutmeg

1 recipe for double crust pie

Directions:

For fresh peach pie filling, in a large bowl, stir together the sugar, tapioca, cinnamon and nutmeg. Add peaches and toss lightly to coat with mixture. Let mixture stand 20 minutes.

Preheat oven to 375 degrees. Prepare and roll out pastry for double crust pie. Line a 9 inch pie plate with pastry circle.

Stir peach mixture, then transfer to pastry lined pie plate. Trim bottom pastry to edge of pie plate. Cut slits in the remaining pastry circle. Place pastry circle on filling and seal. Crimp edges.

Place the pie plate on a baking sheet. To prevent over browning, cover the edge of pie with foil.

Bake for 25 minutes. Remove foil. Bake 25-30 minutes longer or until filling is bubbly and pastry is golden brown. Cool on a wire rack.

For Candied Pecan Topping:

Prepare as above, except while pie is baking, prepare the pecan topping. In a small saucepan combine 1/3 cup packed brown sugar, 2 Tablespoons butter, 1 Tablespoon water, and 1 teaspoon cornstarch.

Cook and stir over medium heat until bubbly. Stir in 1/2 cup chopped pecans. When the pie is done baking, spread warm pecan mixture over the hop pie crust. Bake 5 minutes, then cool on a wire rack.

You can print this fresh peach pie recipe....HERE!

Click here to check out the Penticton Peach Festival