Perfect Peach Pie Filling

For years I have struggled making peach pie. Suzen was totally scared off. We could not get the right flavor balance: too sweet or too spicy. And there was the issue of sogginess.

Big, sloppy, the-first-piece-out-of-the-pie-is-a-disaster problems haunted us. I would look at peaches, pause, and sigh. I had no solution.

Until I got The Perfect Peach. Here is their perfect pie filling. Just a hint of cinnamon. Not too much sugar and enough flour to produce a filling that sets and that can be cut without a need for a sponge.

And the taste. The taste is peach, lovely, fresh, wonderful fresh peach. You can use this filling in a pie that has crust on the top and bottom or just the bottom with streusel on top. The little dollops of butter add a trace of richness that is subtle but certain to be appreciate.

Yield: 1 pie

Ingredients:

6 cups peeled and sliced fresh peaches
2 tablespoons freshly squeezed lemon juice
¾ cup granulated sugar
3-4 tablespoons all-purpose flour, instant tapioca or tapioca flour
¼ teaspoon ground cinnamon
Pinch of salt
2 tablespoons cold salted butter, cut into ¼ inch cubes

Preparation:

Place the peaches in a large bowl. Drizzle them with the lemon juice and stir gently to coat evenly.

If your peaches are especially juicy, drain off the excess juice and reserve for drinking later, or even while are making this pie. Use the extra tablespoon of flour for extra juicy peaches. In a small bowl, stir together the granulated sugar, flour, cinnamon, and salt. Sprinkle the sugar mixture over the fruit and toss gently to coat the peaches evenly. Set the peaches aside.

When ready, pour the peaches into a prepared pie pan. Distribute the cubes of butter evenly over the filling.

Top your pie with crust or streusel and bake away.

Perfect Peach Pie Filling