The Chang Twins: Peach Pie Recipe

Hey, it's Bella with my first post! :) Today I'm going to share a fantastic peach pie recipe that's great for summer, what with it being peach season and all. I used fresh yellow peaches! Yay for pie...

Click on the picture for the original recipe

Please note that we made some adjustments from the original recipe

10 fresh peaches

1/3 cup all-purpose flour

1/3 cup white sugar

1/3 cup brown sugar

¼ cup cold butter

1 teaspoon cinnamon

¼ teaspoon nutmeg

2 un-roll refrigerated pie crusts (you may also use homemade crusts, for a double crust pie)

1 egg

2 tablespoons water

1. Use a paring knife or fruit peeler to peel all 10 peaches, pulling the skin away piece by piece. Then cut the peaches in half and pull out the pits. Slice the peaches and set aside in a medium bowl.

2. Use a food processor to pulse the flour, sugars, butter, cinnamon, and nutmeg into crumb stage. Can also be done by hand, but is MUCH easier with a food processor.

3. Lightly flour a clean work surface and unroll one pie crust. Place one crust in the bottom of a 9-inch pie plate. Line the shell with half of the sliced peaches. Sprinkle half of the butter mixture on top of the peaches. Layer the rest of the peaches on top of the crumb mixture, then top off with the rest of the butter mixture.

4. Unroll second pie crust. Slice into approximately 3/4 –inch strips with a pizza cutter. Top the pie with lattice strips. Beat egg with water to make eggwash. Brush top of pie with eggwash.

5. Bake at 450 degrees Fahrenheit for 15 minutes, then bake for another 30 minutes at 350 degrees Fahrenheit. When pie is done baking, turn the oven off and leave the pie inside the oven to set and thicken the juices. Allow pie to cool before slicing. Best when served fresh.

Now here are some photos of my process when I made it with Becca. Please keep in mind that we are very amateur bakers, and are by no means experts, so our work is not that...you know, good. And while I love photography, the photos here aren't anything special. Shot with my iPhone, in fact! xP