Open-Face Fresh Peach Pie Recipe
This lovely and delicious pie is made from fresh, halved peaches. Only one crust is used. Served with real whipped cream, this is summertime Heaven!
14 fresh peach halves, peeled and pitted (7 peaches)
3/4 cup Rapadura
1/4 cup unbleached flour (You may substitute 2 Tablespoons of arrowroot powder or non-GMO cornstarch for the flour.)
2 Tablespoons grass-fed butter
Juice of 1 fresh lemon
Pastry of your choice for 1, 9-inch crust
Prepare the pie shell from your favorite pie crust recipe. Place in 9-inch pie pan and flute the edges.
Combine Rapadura, butter and flour to make crumbs.
Sprinkle half of the crumbs into unbaked pie shell.
To peel the peaches, blanch in boiling water for 30 seconds, plunge into cold water, peel, cut in half and pit the fresh peaches.
Place them cut side up in the pie shell.
Cover with the rest of the crumb mixture.
Sprinkle lemon juice over the top.
Bake in a preheated 375 F oven for 40 - 45 minutes. (Runny liquid should be gone when it is done baking.)
Allow to cool completely before serving.