French Vanilla Crunchy Peach Pie
Pie of Emeril's Eye Contest Honorable Mention
This is my mother's original pie crust recipe. She is 91 years old and has made pies all of her life. She taught me how to make this recipe when I was very young. After many trials and errors with peach pie recipes, one day I decided to try the almonds and instant pudding, and this recipe has been a family favorite ever since!
Directions: Pre-heat oven 350 degrees For crust, add flour and salt in mixing bowl. In seperate bowl, add 1 1/2 C Crisco Corn oil and 3/4 C cold water. Stir liquids with fork, then combine with dry ingredients (do not over mix). Divide crust into two and roll out. Put bottom crust into ungreased pie dish. Filling -- Add fresh peaches or thawed and drained frozen peaches into pie dish, then sprinkle with almonds. In seperate bowl, add sugar, flour, cornstarch and instant pudding. Mix thoroughly and pour over peaches and almonds. Dot filling with butter and honey. Add top crust, add ventilation cuts, brush with egg wash (beaten egg mixed with dash of water), spinkle with 1 Tb granulated sugar. Bake until crust is browned, 1 - 1 1/2 hours.
More Info: Kids Friendly