Karen Weibe, wife of California peach plum and nectarine grower Gordon Weibe, shared her classic peach pie recipe with us.
Weibe Farms Inc. has been farming peaches plums and nectarines in and around Reedley, California for over 50 years. Weibe Farms regularly give tours of their orchards and fruit packing facility - find out more HERE.
California Peach Pie
Prep time: 30 minutes
Cook time: about 1 hour
Pastry dough for 2 crusts, divided
8 cups peeled, sliced California Peaches
2/3 cup plus 1 tablespoon sugar, divided
1/4 cup minute tapioca
3 tablespoons flour
1/2 teaspoon cinnamon (optional)
1 tablespoon fresh lemon juice
Preheat oven to 375°F. Roll out half the pastry dough and press into a 9-inch pie pan. Stir together peaches, 2/3 cup sugar, tapioca, flour and lemon juice in a large bowl; pour into pastry-lined pie pan. Roll out remaining dough and place over filling. Press edges to seal and flute decoratively. Cut several slits in the top with a small sharp knife and sprinkle with remaining sugar. Lightly tent pie with foil and bake for 25 minutes. Remove foil and bake for 35 minutes more or until juices bubble and crust is a deep golden brown. Makes 8 servings.
