Grandma Mary’s Peach Pie

 

Grandma Mary’s Peach Pie

This has to be one of my favourite pies. The fresh Ontario peaches, when in season, are absolutely “peachy”😉.just make sure they are total ripe before you use them. I let them sit on the kitchen counter for a couple of days until they are ripe.

This recipe is totally egg free and dairy free. I discovered that Pillsbury pie crust does not have any egg or dairy in it. So that’s the one I go with. The filling is also egg free and dairy free. I use knobs of vegan margarine to top the pie before the crust goes on.

If you don’t have any allergies, good for you. Use any pie crust or margarine/butter that you like.

You will need 10 to 12 medium to large ripe peaches for this pie, or more. I like my pies heaping with fresh fruit.

Peel the peaches and then slice them into nice thin slices. Place them all into a large bowl.

Stir in:

3 tbsps fresh lemon juice

3/4 cup granulated sugar

4 tbsps flour

1/8 tsp cinnamon 

Pinch of salt

Place bottom crust onto pie dish and pour in the peach filling. Place  5 small knobs  of margarine on the top of your peach filling and cover with the top crust.

Make 4 air holes with a knife and place in a preheated 400 F oven for 40 minutes or until crust is beautifully golden.

I covered the edge of my crust with foil once it begins to colour to prevent it from burning. The pie may begin to leak onto the bottom of your oven so I have a piece of foil ready to place underneath the pie dish.

Let  cool completely before cutting to prevent the peaches and juices from running out of the  pie.

Delicious topped with vanilla ice cream!