Old Fashioned Peach Pie with Ice Cream, a la Mode

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OLD FASHIONED PEACH PIE

Cook's Notes: Lucky for me, the store is still selling Colorado Peaches.

Ingredients:

• prepared pie crust mix (need a top crust and a bottom crust)
• 7 large ripe peaches
• 3/4 cup white sugar
• 1/2 cup brown sugar
• 1/4 cup quick cooking tapioca
• 3 tablespoons cornstarch
• 1 tablespoon Saigon cinnamon
• 1 tablespoon fresh lemon juice

Directions:

• Preheat oven to 425 degrees.
• Blanch peaches for 30 seconds in boiling water, then submerge them immediately in an ice water bath to remove the skins.
• In a large bowl, mix sugars, tapioca, cornstarch, cinnamon, and lemon juice.
• Cut peaches into chunks and add to the sugar mixture
• Let the peach mixture stand for 15 minutes (stir occasionally) while rolling out dough for the bottom crust.
• The mixture will become liquidy, so you need to use a slotted spoon to drain each spoonful of peach mixture as you place it into the bottom crust.

• Place 1/2 teaspoon of butter on top of the peach mixture in the pie pan. Cover with the top crust. Sprinkle with a mix of cinnamon/sugar.
• Chill for 20 minutes before baking. 

Adding foil strips around the top crust prevents the pie from browning too quickly.
KITCHEN HACK
Replace the foil step by placing one piece from a tart pan set over the pie, and proceed with baking. This photo was taken from a baked cherry pie.

• Using a pastry brush, moisten the top crust with a bit of milk and then sprinkle on a mixture of white sugar and cinnamon.
  
• Cut several vents as shown in the photo.
• Bake at 425 for 20 minutes, then reduce the heat to 400 and bake for 20-25 minutes longer. This pie needs to rest for at least an hour before cutting it, as it's a juicy filling.