Peaches are just starting to come over from the Western Slope (Grand Junction, Colorado) and they are some of the best peaches in the world so I am ready to start baking some peach pie…
- 5 cups fresh peaches, sliced, peeled and pitted.
- 1 1/4 cup sugar
- 1/2 cup flour
- 1/2 – 3/4 teaspoon cinnamon (or nutmeg) to taste
- 1 tsp lemon juice
- 2 tbsp cold butter, cut into small pieces
- 1 tbsp milk (or cream) to brush top crust
- 1 tbsp sugar and 1/4 tsp ground cinnamon for dusting top crust (optional, but it looks really cool)
Preheat over to 375°F. Roll out top and bottom pie crust according to this pie crust recipe leaving enough overhang to fold under edges. Place bottom pie crust in a 9″ pie pan and set aside. Fold top crust in half and place towel over it so it does not dry out.
In a large bowl gently toss; peaches, sugar, flour, spices if used and lemon juice. Fold into prepared pie crust and dot with cold butter pieces. Place top pie crust over pie; I generally make mine in the criss-cross pattern but you can get fancy if you like.
Bake 45-60 minutes or until crust is golden brown and juices are bubbling (can you taste it?) from vent holes. If edges start to brown quickly place a piece of aluminum foil gently over the pie.
Remove from oven and place on cooling rack until cool. Consume immediately a la mode. Leftovers can be refrigerated or left covered, but there won’t be any left so no need to worry.
Go here for a homemade apple pie recipe.