If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
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
Serves 2 to 5, or as many as you want it to serve
Fruit and Pastry
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
- 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.
cup Either white sugar or Splenda, dissolved in 1 cup water
- 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.