Peach Pie

Some days you just have to cheat a little. Today was a cheater day. I admit it. I did not make my pie dough from scratch. No one's perfect.

Every 2 weeks I get a basket from our local co-op full of fruits and veggies. I love it, but sometimes you have a bunch of . . . oh, let's say peaches to use before they spoil. Thus, the pie was made. Now, pie crust is best made and not bought from the frozen section. However, if it means make a pie or don't make a pie . . . buy the frozen pie crust. In my case, it means I used 2 frozen pie crusts I just happened to have in the freezer. I found a recipe for the filling from Penzeys. They are a wonderful spice store that also has recipes for their spices. Cheating never tasted so good!

Peach Pie

Pie crust (you'll need a top and bottom)
Filling:
5 cups sliced & peeled ripe peaches (8-10 peaches)
2-3 T arrowroot starch (cornstarch can be used on a 2 to 3 ratio of arrowroot to cornstarch)
2-3 T cool water
2 tsp cinnamon

1/2 cups granulated sugar
1/3 cup vanilla sugar (some extra for sprinkling on the crust)

Wash & peel peaches, slice & place in a large bowl. In a small bowl, combine the arrowroot and water, whisk to blend. Add cinnamon and sugar to water mixture. Pour over the peaches & mix gently.

Whisk an egg white with 1 T water. Brush bottom pie shell with about 1/2 of egg mixture. Fill with peaches. Dot with butter. Cover with second crust. Fold edges over and press to seal. Vent crust with a few pokes with a fork or knife slashes. Brush top with rest of egg white mixture. Sprinkle generously with vanilla sugar over top.

Bake on center rack for 15 minutes at 450F. Lower temperature to 350F and bake for 40 minutes more. Cover the crust edge to protect against burning. Cool for 6-8 hours to allow the pie to completely set.