For our “Let There Be Light” dinner I wanted to make a fresh pie that screamed Spring time. It just so happened that the day following the time change was Pi Day. I happen to think Pi Day should be a holiday in itself to celebrate the wonderful dessert, pie!
Nothing says Spring time to me than peach pie so that is what I made. However after making the filling with the peaches and cutting down on the sugar I felt that it was still a bit too sweet. But the only thing I had on hand to balance the sweetness was lemonade. It was definitely one of those life hands you lemon moments and the lemonade was the perfect pairing with the peaches!
I will most definitely be making this pie again this summer!
- 6 cups peaches
- 1/3 cup brown sugar
- 1/3 cup baking sugar
- 1 tbsp vanilla
- 1 tbsp cornstarch
- large splash of lemonade
- pie crust of choice
- Preheat the oven to 350 degrees.
- Prepare your preferred pie crust. Remember to always use super cold water, a cold bowl and refrigerate your crust after making.
- Mix together peaches, brown and white sugar, vanilla and cornstarch in a large pot. Cook over low to medium heat until peaches begin to break down.
- While the mixture is cooling add a splash or two of lemonade depending on your tangy preference.
- Prepare the pie crust on a well floured surface. Separate the crust into two balls. Roll the first half out for the bottom of the pie and insert it into the pan.
- Carefully pour the fruit mixture into the pie pan.
- Roll out the second half of the crust into a large circle.
- To make an art deco styled flower, use a shot glass or any other circular object to cut circles out of the second crust. Cover the pie with the second crust.
- Press around the edges to seal the pie.
- Bake 40-45 minutes or until golden brown.
- Enjoy a slice or two with a heaping scoop of ice-cream!