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It’s been a while since I’ve posted a recipe! There are so many times where I think “I need to blog this” but there just aren’t enough hours in the day. Now that my summer camp is over and I have a few minutes to breathe, I decided that I really do need to blog this recipe for my Grandma’s delicious, original peach pie!! If you’ve followed any of my other recipes then you’ve read about my grandma and what an amazing cook/baker she was. No doubt she’d be a famous food blogger if she’d have lived in these times. Her peach pie is one of our family’s favorites, and I often have family members asking me if I have the recipe. So, here it is, for all to enjoy!
Grandma’s secret ingredient is….(drumroll please)…red hots in place of cinnamon! It gives it kind of a sweet and spicy flavor. It’s so yummy! She also created an apple pie recipe with this ingredient. It’s a fun (and yummy) twist on traditional fruit pies!
I usually post step by step pictures and directions before the actual recipe. But if I’m being perfectly honest, I just don’t have the energy to do that and in all reality, nobody wants to scroll through all of that just to get to the recipe anyway, am I right? I’ve seen plenty of memes and jokes about all the “fluff” that bloggers post before you can get to the actual recipe, so I won’t bore you with that. I’m sure you all know how to mix ingredients together 😉
I will make a couple of notes, however.
First and foremost: you can do this pie with either fresh or canned peaches and I will give you the option for both. Obviously fresh is gonna be the best! My uncle gave me dozens of fresh peaches from his tree, so that’s what I’m using in my tutorials, but you can definitely use canned peaches in the off season. If you do that, use the peaches in natural juices (rather than heavy syrup) and you will need to reduce the amount of sugar you put in the pie. All of that is written into the recipe below.- If you have never used tapioca in cooking before, I will link it below (I couldn’t find it at my grocery store the last time I went!! And I didn’t have time to search different stores. Amazon to the rescue!) Tapioca is used in place of flour in this recipe, and it thickens up the filling just a bit.
- It can be helpful to cover the crusts with a pie shield during baking to prevent the edges from burning. Take them off the last 10 minutes or so to brown them up.
- Don’t over-cut your topping. You want it to be a crumble, not mush!
- You can use a frozen pie crust, or check out my grandma’s fool-proof pie crust recipe here. Remember that you leave it unbaked when filling it with fruit!
- You can do this with a traditional crust on top of the pie, or a crumb topping. I love the crumb topping; it’s the best!!
For those who do like visuals, I made a fun little video that I’m posting here. I made it as a reel for my Instagram page.
Let’s get to baking!!
Some things you might need:
| Servings |
slices
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- 5 cups freshly sliced peaches (or two 28 oz cans of peaches, light syrup)
- 1 cup sugar (1/2 cup if using canned peaches)
- 1/4 cup tapioca (slightly less)
- 1/3 cup red hots
- 1 tsp. lemon juice
- 2 TB butter (omit if doing a crumb topping)
- 1/2 cup butter (cold, not soft)
- 1/2 cup brown sugar
- 1 cup flour
Ingredients
For the pie filling
Crumb Topping
|
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- Preheat oven to 425. Mix together all ingredients listed for the pie filling. Pour into a 9", uncooked pie shell.
- You can either cover the top with another pie shell (pastry dough), or you can go to the next step and do the crumble topping.
- Cut together butter, sugar and flour with a pastry cutter until crumbly.
- Loosely pour on top of the pie, making sure to pour it all the way around the edges up to the edge of the pie crust.
- Cover the edges of the crust with pie shields if desired. Bake for 40-45 minutes, uncovering your edges for the last 5-10 minutes.
- Cool 1-2 hours before serving!
