Home-style Apple Peach Pie
with cinnamon, nutmeg & sugar
They say a happy pie is a peach pie, but what makes a pie even happier? An apple peach pie of course!
Peaches are a summer treat and with the fall weather beginning to make its way into the Midwest nothing says hello and goodbye like a good ole home-style pie full of tart granny smith apples and sweet juicy peaches.
I have used the Betty Crocker Pie Crust Recipe since my first attempt at a homemade pie at the age of eight and it has just kind of stuck with me. Any pie crust will do for the recipe, but to me, it is the perfect pie crust: golden brown top and bottom; flaky, tender, and flavorful that includes that melt in your mouth taste. I decided to change my pie up a little by cutting out mini pie circles to use for the top crust. What can I say, I had a wild hair and was bored with standard crust topping.
There is really no secret to this pie, except that I used fresh fruit that isn’t overly ripe. I don’t like a mushy pie filling so I chose semi under ripe apples and peaches when I was at the store. They tend to be more tender when eating rather than soggy. No one wants to feel like they are eating baby food wrapped in a pie crust. The cinnamon and nutmeg are subtle enough spices that harmonize and allow the apple and peach flavors to meld together creating an unbelievably tasty treat. So sit back, relax and enjoy this blissful apple peach pie bursting with some spiced love.
Ingredients:
- 3-4 Peaches, peeled & sliced
- 3-4 Granny Smith Apples, peeled & sliced
- 1 Tbsp. Lemon Juice
- 1/2 c. Sugar
- 1 Tbsp. Brown Sugar
- 3 Tbsp. Turbinado Sugar (may need more)
- 2 Tbsp. Flour
- 2 Tbsp. Cornstarch
- 1 tsp. Cinnamon
- 1/4 tsp. Nutmeg
- 1/4 tsp. Salt
- 1 Egg whipped for egg wash over crust
- 2 – 9” Pie Crusts (1 whole for the bowl crust and then one for the top kept either as a whole or as 24 mini circle cut outs).
Directions:
- Combine sugar, salt, cornstarch and flour. Add lemon juice, cinnamon, nutmeg and fruit. Mix thoroughly. Pile filling in crust. Dot with butter (I always add extra fruit since it will cook down).
- Add the top crust or the mini circle crust cut outs to seal top. If using a whole top crust seal the edges and cut slits in top. Brush the top of the pie with the egg wash, using a pastry brush. Sprinkle evenly with brown sugar and turbinado sugar.
- Bake the pie on the middle rack for about 20 minutes in the preheated oven of 425 degrees, until the crust is just beginning to brown. Reduce the oven temperature to 375 degrees and bake the pie for another 30-40 minutes, until the filling is bubbling and the crust is a nice golden brown (If the top of the pie or outer crust begins to brown too quickly, then cover it with a circle of aluminum foil for the remaining baking time).
- Remove the pie from the oven and allow it to cool for 2-4 hours before serving. This gives the filling a chance to set (this is a real important step because if you serve it immediately out of the oven it will be very runny).
*Store leftover pie covered, at room temperature or in the refrigerator. It is excellent served cold as well!