Mrs. Rorer's Peach Pie 1886

This was a super easy and delightful treat which tasted like summer!

2 crust pie dough - home made or purchased

peaches - fresh, frozen, tinned

1/2 c sugar

1/4 c water (or reserved peach juice/liquid)

1-2 tbsp cornstarch (optional)

I made a standard 2 crust pie dough and lined a greased pie tin with it, reserving just over 1/3 for a top crust.   Since peaches are definitely not in season here, I used a tin of peaches, drained with the juice reserved.  I could have used almost 2 tins to make a really full pie, but they're expensive so I tried just one and it was still a nice amount.   

Peach prep:  fresh - scald peaches, peel off the skin, slice and remove stones.

Frozen - thaw and drain reserving juice

Tinned - (I used the no sugar kind) drain and reserve the juice

Mix the peaches with the sugar, water or juice and cornstarch if using.  Put the fruit filling into the lined pie tin.  Roll out the remaining crust dough and lay over the fruit to make a top crust.  Crimp the edges and cut vents.

Bake 400F for 20 - 25 minutes, reduce heat to 350 F and bake until the crust is nicely browned and the filling bubbles a bit.    It's likely a good idea to set the pie tin, on a cookie sheet in the oven, just in case it drips.

This was quick to whip up, tasty and very pretty on the plate.  I used a fancy pie topper template which looks way better before it's baked, but just a few vent slits cut into the pie or a little hole in the middle of the top crust would work just as well to let the steam out