Homemade Peach Pie Recipe

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…

This recipe goes extra nice with this pie crust recipe.  Photo will be added this weekend.

Ingredients

• 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)

Directions

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.

Jill