Before 2010, I had never eaten a fresh peach pie. I know, it’s a classic, and as such it was one of our first pies of the month. I had partaken in those frozen knock-offs, but this exceeded any previous experiences or expectations.
Here were some of the ingredients gathered together to pose for the camera. It was more of a casual shot though, like I caught them in the middle of a party where the background hasn’t quite been cleaned up, rather than posing them as I have done in recent days.
My sister is a peach-peeling fiend. Look at those skills!
We used about 6 luscious peaches, although I think we could have easily fit in 1 or 2 more.
We sliced them very thinly so they would be coated with lots of spices!
I believe the words that were said right before this photo was snapped was, “Let’s get a group picture of the peaches!” But seriously, aren’t they beautiful? We poured a little lemon juice over them too.
Besides the peach-slicing action, the rest of this pie is pretty simple to throw together. Just mix together all the dry ingredients – flour, white sugar, brown sugar, cinnamon, and nutmeg – and then stir them into the peaches to season and thicken them!
Meanwhile, make the pie crust! We also found a tip to brush it with a beaten egg or some milk to prevent sogginess.
And that’s it! Pour the filling into the crust…
…and top with a lattice crust! Remember to brush the top with egg or milk too, and sprinkle some sugar on before baking too, if you’re so inclined!
We let ours cool for 2 or 3 hours before serving, so it had time to thicken up and sliced rather cleanly.
This is a delicious way to enjoy those tasty summer peaches!
Fresh & Easy Peach Pie
double-crust pastry for 9-inch pie pan
6-8 cups peeled and thinly sliced peaches
⅓ cup all-purpose flour
½ cup white sugar
¼ cup light brown sugar
1 T. lemon juice
1 tsp. cinnamon
½ tsp. nutmeg
1 egg, beaten OR milk for brushing crust
- Slice peaches and toss with lemon juice.
- Combine flour, sugars, cinnamon, and nutmeg, then stir into peaches. Let sit to thicken.
- Place bottom pie crust in pan and brush with egg or milk to prevent sogginess.
- Pour peach mixture into pie pan and top with lattice crust. Brush with egg or milk, then sprinkle sugar on top.
- Bake at 350 degrees for 45 minutes or until crust is golden brown. Cool at least 2 hours before serving.