Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour, 15 minutes
Yield: 9-inch pie
Ingredients:
- 5 lb peaches; peeled* and pitted and cut into thin slices
- Pastry for 9-inch two-crust pie
- 2/3 - 3/4 cup sugar (depending on the sweetness of the peaches)
- 4 Tbsp. instant tapioca**
- 1/4 teaspoon ground mace
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cardamom
- 1 tsp. balsamic vinegar
Preparation:
1. Make the pie crust and chill before rolling out and lining pie plate.
2. Heat oven to 400 degrees.
3. Combine sugar, tapioca and spices in a small bowl.
4. Toss peaches in a large bowl with vinegar then with sugar mixture. Arrange peaches in pie plate, cover with top crust, and crimp to seal.
5. Cut 6 slits in top crust to allow steam to escape.
6. Bake pie until crust is golden and juices bubble thickly through slits, covering edges of crust with foil if browning too quickly, about 1 hour 10 minutes. Cool pie for 3 hours.
*Note 1:For peeling peaches and tomatoes you MUST invest in a serrated peeler like this one.
**Note 2: I prefer flour for some pies because I like the flavor it adds and tapioca for others. With peaches I go back and forth. Just buy the minute tapioca at the supermarket measure it out, then grind it to a fine powder in a spice mill or coffee grinder.