This pie may not look very pretty ( I made it to take to friends, and it was not very easy to seal the pie in the flimsy and funny shaped tin pie pan) but it will be super tasty!
2 Pints canned peaches, 1 cup of the juice reserved (about 5 cups peaches)
1 cup brown sugar (or white , whichever you prefer)
5 Tbsp. corn starch
1 Tbsp. lemon juice
zest of 1 lemon
1/2 tsp. vanilla
1/2 tsp. cinnamon
egg wash and Turbinado sugar for topping
Drain the peaches, reserving 1 cup of the juice. In a small saucepan, heat the juice, sugar and cornstarch, whisking until bubbly.
Add in the vanilla, lemon juice and zest, and cinnamon, whisk and let the filling begin to gel. Remove from heat.
Let the filling cool about 5 minutes, then fold in peaches, set aside.
Preheat oven to 350F. Make the crust of your choice, either homemade or store bought. Fill the pie, seal, cut slits for steam and bake for 50-60 minutes, until the filling is bubbling and crust is slightly browned.
My Pie Crust recipe:
1 tsp. salt
1/2 cup oil
2 cups sifted flour
1/4 cup water
In a separate bowl sift the flour, then add the salt, oil, and water. Mix until slightly wet. If it is too sticky, add more flour, if not sticky enough, water until you reach the proper consistency.
Lay down a wax paper sheet on the counter, then half the crust dough. Place a sheet of wax paper on top and roll the dough with rolling pin until very thin, about 1/4 inch thick (I get it a little thinner, to where the dough is a bit see through). Flip the rolled dough onto the pie shell and fit. Add the berry mixture into the shell, and top with the butter, sliced 4 ways.
Repeat rolling the second dough, and flip it on top of the berries layer. Cut around the pie plate and pinch the edges together and closed with your fingers. Make slits in top of the pie. Beat an egg and add egg wash to the top of the pie, then dust with extra sugar on top.