Make Ahead
Peach or Cherry pie
- Serves 2 to 5, or as many as you want it to serve
Author Notes
I've used this recipe of my mom's for over 50 years. Make pies in a standard pie plate, a couple of mini pie plates, or a large casserole pan or even on a baking sheet; the recipe is the same; only the amount of ingredients would be increased or decreased proportionally. I made them with 2 crusts in a 9 x 13 pan when my kids were still at home, and now I use two 6 inch pie plates for my husband and I. I have also made them in half pint canning jars and frozen them before baking (must start in a cold oven); no matter the size, the amounts listed cover many sizes. The last I made two nights ago were in the 6 inch pans, using just one crust formed into a galette. When there are fresh peaches we use them; otherwise frozen are great, but canned are considered "no way". With a store bought pastry (I won't judge) this is a 10 minute dessert, and it is always a must on Pi day! Nothing spoils someone like warm, homemade pie! —Barbara
Ingredients
- Fruit and Pastry
-
1 pound
sliced peaches, frozen or fresh (never canned), or canned, unsweetened sour cherries
-
1 or 2
pastry sheets, round or oblong, homemade or store-bought
- Filling
-
1 cup
Either white sugar or Splenda, dissolved in 1 cup water
-
2 tablespoons
Butter
-
2 tablespoons
Cornstarch
-
1/2 teaspoon
Cinnamon
Directions
- Fruit and Pastry
- Prepare a top and bottom pastry for the pan you want to bake it in, round or oblong, or if you only want to use one, you can still make a galette in a pie plate or on a baking sheet. Rustic is beautiful, too!
- Thaw the fruit if it has been frozen.
- Filling
- Dissolve the sugar or Splenda in 1 cup of water, and add the cornstarch. Bring to a low, gentle boil. When thickened, add the cinnamon and butter. Stir until butter is melted. Remove from heat.
- Place pastry in a pan. Place fruit into the bottom pastry and cover with the filling. For a galette, pull the pastry up and over the fruit, enclosing it, but with an open center. Bake. For a two-crust pie, top with the second pastry sheet, trim and crimp the edges, and make slits in center or cut out a small decorative shape. Bake at 450F until the pastry is golden and the filling bubbles. Cool and serve. You can increase the amounts of all, and bake in a 9 x 13 pan, or use a standard pie plate, or a couple of 6 inch pie plates or even half-pint canning jars.
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