- 2 [10-inch / 25-cm each] pie shells
- Water
- 2 tablespoons [30 g] butter or margarine, melted
- Sugar
Peach Filling
- 1 [29-ounce / 824-mL] can peach halves, preserved into a heavy syrup
- 3 tablespoons [45 mL] reserved peach syrup
- 3 tablespoons [45 mL] cornstarch
- 1 cup [200 g] sugar, divided
- 3 eggs
- 1/3 cup [80 mL] buttermilk
- 1/2 cup [115 g] butter or margarine, melted
- 1 teaspoon [5 mL] vanilla
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- Preheat oven to 400°F [200°C].
- Prepare peach filling; pour into one of pie shells.
- Just wet dough all around using a little water.
- Cover peach filling with remaining pie shell.
- Fold excess dough underneath bottom pie shell.
- Nicely pinch dough all around pie plate with your fingers, or decorate all around using a fork.
- Cut some lines or nice shapes on top of dough for steam to escape.
- Brush dough all over with melted butter or margarine, then sprinkle dough all over with sugar.
- Bake pie into preaheated oven for 45 minutes, until filling just boils into the middle of the pie and crust is just godlen brown.
- Leave pie to cool to room temperature, before serving.
Peach Filling
- Drain peach halves reserving 3 tablespoons [45 mL] syrup; set aside.
- Dice peach halves into a large bowl.
- Into a medium bowl, mix together cornstarch and 3 tablespoons [45 g] of sugar.
- Well mix in reserved peach syrup.
- Well mix in remaining sugar, eggs and buttermilk.
- Mix in melted butter or margarine, and vanilla.
- Stir mixture into reserved peach dices, until well coated.
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