Peach Apple Pie
1 Premade Double Crust Pie Pastry
3 Cups Of Fresh Skinless Chopped Green Apples
3 Cups Of Fresh Sliced Skinless Peaches
1 Teaspoon Of Freshly Ground Cinnamon
1 Teaspoon Of Freshly Ground Nutmeg
1 Tablespoon Of Fresh Squeezed Lemon Juice
1 Cup Of Firmly Packed Brown Sugar
1 Tablespoon Of White All Purpose Baking Flour
1 Teaspoon Of Pure Liquid Vanilla Extract
3 Tablespoons Of Cold Unsalted Margarine
1 Large Whole Fresh Egg
1 Tablespoon Of Powdered Sugar
Serving Size 8
529 Calories Per Serving
12 Grams Of Fat
This peach apple pie recipe was sent in to us by Anna of Annopol, Poland.
To get started, please preheat your oven to 350 degrees Fahrenheit, or 175 degrees Celsius.
Next take out a large sealable mixing bowl, and then add in the fresh skinless chopped green apples, fresh sliced skinless peaches, freshly ground cinnamon, freshly ground nutmeg, fresh squeezed lemon juice, firmly packed brown sugar, white all purpose baking flour, and pure liquid vanilla extract. Next tightly seal off your bowl, then toss the fruit until it's completely coated with all the other ingredients.
Moving right along, next take out a pie pan, and then line it with the bottom crust layer. Next spoon your mixed filling into the pan, and then cut in the cold unsalted margarine. Next firmly set into place the top pastry crust layer, fluting the edges where both layers meet. Next take out a knife, and make several small cuts in the top crust layer, as it is necessary that your filling can breath while baking. Finally you will want to glaze the pie top with the beaten egg and powdered sugar.
Next slide your pie into the oven to bake for forty five minutes, or until the filling is tender and juicy, and the crust is slightly crisp.
Serve the pie warm with a tall glass of cold milk. Thanks again for visiting us.