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(c) A Marcy Goldman, BetterBaking.Com Original Recipe

Peach Smash Pie

This is a flash of a pie that is as good as something out of a pastry shop but it literally takes minutes to prepare. It uses 2 frozen piecrusts, some fresh diced peaches and apricots (but you can use all peaches if you prefer; I just find apricots add some intense flavor, colour and a touch more pectin for a saucy filling). Add one preheated oven for pie that is ready in under an hour.

2 8 inch frozen pie shells
5 medium/large peaches, finely diced or shredded (if you can and you can peel them if you choose)
1/2 cup apricots, coarsely chopped
1/4 teaspoon cinnamon, pinch cloves
1 tablespoon fresh lemon juice
3/4 cup sugar

Preheat oven to 375 F. Line a baking sheet with parchment paper. Place one of the pie shells on the baking sheet.

 Prepare the peaches and place with the apricots in a large mixing bowl. Add in the cinnamon, cloves, lemon juice and sugar. Toss well. Spoon fruit filling into the bottom pie shell. Gently invert the second pie shell, using the foil pie pan as a guide, onto the filled pie. Remove or peel away the foil pie pan and discard. Pressing gently, press the top pie shell onto the filling just slightly and then crimp the edges, with fingertips or fork tines, to seal.

Brush pie with milk and sprinkle with sugar.

Bake until juices of the filling start to emit, about 45-55 minutes.

Serves 6

© This is a Marcy Goldman/ original recipe
This recipe is for sole, personal use of visitors of BetterBaking.Com Online Magazine. Marcy Goldman/ recipes are for your enjoyment but not to be posted or reprinted without express permission of the author/baker. Thank you kindly for respecting my copyright and happy baking. BetterBaking.Com, established 1997.
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