by Austin Carter
New Recipe
PREP TIME - 20 minutes COOK TIME - 15 minutes TOTAL TIME - 35 minutes COURSE - Dessert CUISINE - American, Baking, Sweet SERVINGS - 4 CALORIES - 120 kcal
– 1 Cutting Board – 1 Knife – 1 Mixing Bowl – 1 Saucepan – 1 Stirring Utensil – 1 Ice Water Bowl – 1 Measuring cups and spoons
– 5 - Ripe peaches – 2 Cups - Granulated sugar – 1/4 Cup - Flour or cornstarch – 2 tbsp - Lemon juice – 1 tsp - Optional: spices such as cinnamon or nutmeg
– If desired, peel the peaches by scoring the skin with a knife and blanching them in boiling water for about 30 seconds. Then transfer them to a bowl of ice water to cool, which will help the skins slip off easily. Slice the peeled peaches into thin, uniform pieces and remove the pits.
– In a mixing bowl, toss the sliced peaches with granulated sugar, flour or cornstarch (to thicken the filling), and a splash of lemon juice. You can also add optional spices like cinnamon or nutmeg for extra flavor.
– Transfer the peach mixture to a saucepan and cook it over medium heat, stirring occasionally, until the mixture thickens and becomes syrupy. This usually takes about 5-10 minutes. Keep an eye on it to prevent burning and adjust the heat as needed.
– Once the filling has thickened to your desired consistency, remove it from the heat and let it cool down slightly before using it in your pie. You can also transfer it to a bowl and refrigerate it for later use if needed. –
– Spoon the cooled peach pie filling into a prepared pie crust and spread it out evenly. Add a top crust if desired, then bake the pie according to your favorite pie recipe. - Once the pie is baked and golden brown, let it cool for a bit before slicing and serving.