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Wednesday, October 5, 2022
Recipe: Secrets to an award-winning peach pie
Erika Tubb's award winning peach pie.
Erika Tubb's award winning peach pie. Supplied

Erika Tubb’s delicious peach pie was judged peachy keen during Saturday’s Peach Celebration.

Here are the winning pie ingredients and baking instructions courtesy of the winning baker.

Erika’s Award-winning Peach Pie

Easy Pie Pastry (from the package of lard)

2-2/3 cups all-purpose flour

1 tsp salt

1 cup lard (for the contest, Erika used 1/2 cup lard + 1/2 cup salted butter)

1/3 cup ice water

This is enough pastry for a bottom crust and a lattice, or cut-outs, for the top.

The top can be brushed with cream and sprinkled with sugar before baking.

Filling

1 cup sugar

1/4 cup cornstarch

1/2 tsp pumpkin pie spice

6 peeled and sliced fresh Niagara peaches

2 tbsp melted salted butter

Preheat oven to 400F and bake for 40 minutes, covered with foil.

Uncover and continue baking for 20 more minutes.

Serve and enjoy.