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Peach Pie
July 21, 2008

This pie was AWESOME!!. My family loved it! I used fresh peaches. I took the advice of several other reviews and added 1 heaping TBLSP of corn starch, 1 tsp of cinnamon, 1/2 c of brown sugar, 1/2 white sugar. I did not have any nutmeg so I added 1/4 tsp of Allspice. I did not put the butter in the crumb mixture. I did layer the pie as instructed and then I put 5-6 small plops of butter on top of the last layer( I did not use 1/4 cup of butter as instructed.) I thought this might be a reason why some pies came out runny. I then put my pie crust on top. I used a egg wash and sprinkled the top with sugar and cinnamon. I cooked it for 15 min at 450*, then I turned the oven down to 350 and cooked the remaining time. I turned the oven off and I left it in the oven for about 1-2 hrs to cool down. It was not runny at all. It sliced very nicely and stayed together when putting it onto the plate. It was not dry just the right moisture. The bottom pie crust came out perfect. Not under cooked at all. This is a keeper and I will be making this again.

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