Angie: First thing I do is cut my peaches in half and take out the pit. Then you just put them in boiling water for just about a minute and put them into some ice water and the skin, it comes right off.
Now for peach pie filling I have got about 14 peaches that have been peeled and sliced and to that we're going to add 1 tablespoon of corn starch and about a quarter teaspoon of salt and about a 1/2 cup sugar, we can add more sugar but we don't like it to taste sweet. Stir that up and let it sit while you prepare your pastry.
Okay, we have our filling in the bottom crust and now we have rolled up the top crust and we're going to cut it into strips with the pastry wheel. You can just eyeball it, how wide you want it. I am going to show you how to make a large top, each pie is my husband's favorite. So we take the center strip and put it down on the pie and take every second strip. You can actually pick the odd number stripes and put them back in the center, take another strip and lay it crosswise. I will pull it down, and lay the other strips and just as you are weaving until the whole top of your pie is covered, it's not that hard once get the hang of it.
Turn it around and do the same thing on the other side. That's it. Now you can trim the edges and just pinch down the sides because it feels when we get a nice edge. You can brush the top of the pie with some beaten egg, that will give you a nice golden crust. I like to sprinkle the top with a little coarse sugar, just for a little crunch and sweetness. The oven is preheated at 4.5 and I pop it on for about 15 minutes then turn the heat down to about 350, for another 40 minutes.
So It's been about a total 55 minutes and the pie has got nice an golden and our peaches are tender and that's it. Enjoy your pie, you can spread it with ice-cream.
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