PEACH PIE

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INGREDIENTS

2 packages of ready-made pie crusts, I suggest WHOLLY WHOLESOME “ORGANIC TRADITIONAL PIE DOUGH

It bakes up light and flakey and actually tastes like homemade. Available in Pavilions, whole foods, Kroger, TraderJoes

Keep the dough in the refrigerator to keep cold until you are ready to roll it out. Roll out the dough on a floured board to fit a 10″ pyrex pie plate that overlaps down the sides by 1″ inch

12 medium to large organic fresh ripe yellow peaches, skinned, pitted, and sliced into 1″ wedges

3 tablespoons of fresh lemon juice

3 tablespoons of Monkfruit (available at almost all supermarkets and online at Amazon

1 teaspoon of organic pure vanilla extract

1/8 teaspoon of ground nutmeg

1/4 teaspoon of ground cinnamon

pinch of table salt (1/8 tsp)

3 tablespoons of cornstarch

1/3 cup of water

 INSTRUCTIONS

Pre-heat oven to 400 F.

In a large glass bowl add the peach wedges, lemon juice, and Monkfruit, cover, and let stand at room temperature for 1 hour

Drain the peaches using a mesh strainer over a small pot to collect the liquid. Add vanilla extract, nutmeg, cinnamon, salt, and whisk together. Place the drained peaches in a bowl on the side

Whisk the cornstarch with the water until all the lumps are out

Turn heat on the stove to medium-high, add the cornstarch mixture to the small pot, and use a wooden spoon to mix until thickened, about 30 seconds

Turn off the heat and remove the pot from the heat source, cool for 15 minutes

Pour the liquid over the peaches in the bowl and mix gently, pour into the pie crust

Roll remaining dough to 1/8″ inch circle, cut into 1-1/2- wide strips.

Arrange over filling in a lattice pattern or cover the whole pie with dough. If you do cover pie completely make sure to make 3 to 4 slits with a knife about 1″ long to release steam while it bakes

Trim and crimp edges

Place on a baking sheet in the oven to catch any drips that may ooze from the filling.

Bake at 400 degrees for 10 minutes then turn down the temperature to 350 for 40 -50 minutes or until crust is golden brown and the filling is bubbly. Cool on a wire rack for 2 hours

 

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