Friday, August 2, 2013

Friday Pie-Day: Peach Pie

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.

It has been too long since we have made this delectable pie. I don’t even remember where the recipe came from. But now I’m in the mood to make another one!

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

  1. Slice peaches and toss with lemon juice.
  2. Combine flour, sugars, cinnamon, and nutmeg, then stir into peaches. Let sit to thicken.
  3. Place bottom pie crust in pan and brush with egg or milk to prevent sogginess.
  4. Pour peach mixture into pie pan and top with lattice crust. Brush with egg or milk, then sprinkle sugar on top.
  5. Bake at 350 degrees for 45 minutes or until crust is golden brown. Cool at least 2 hours before serving.

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