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This year has produced a wonderful crop of these.....fresh peaches. They are so sweet and juicy, it is hard not to just eat one right after the other. But, if you can refrain from doing that, I want to share a wonderful old fashion peach pie recipe with you. It is super easy, fast and even if you are not a novice cook, you can master this pie. I promise.Peach Pie
Gather these items:
Pie crust - from your favorite pie crust recipe - for double pie crust. If you are short on time, you can use pastry crust from the store.
1 egg
about 4-5 cups slices fresh peaches
1 1/2 teaspoons lemon juice
1/2 cup flour
3/4 cup white sugar
1/8 cup brown sugar
large dash cinnamon
large dash salt
1/4 teaspoon vanilla, I use just a little less than 1/4 tsp.
2-3 Tablespoons butter
How To:
Preheat oven to 450 degrees. Once pie crust is made, line bottom of pie plate with one crust, saving the other for the top of pie. Beat egg in a bowl, and brush crust in pie plate with egg wash. Place the sliced peaches in a colander, and add lemon juice, mix well and let juice drain from colander. In separate bowl mix flour, sugar, cinnamon, and salt, add peaches and vanilla stir gently. Pour into pie pan.
Cover with the second crust, flute edges with a fork dipped in egg wash. You can lattice the top, or cut crust like I did with a cute cookie cutter and cover top. Brush all of crust with egg wash and sprinkle with sugar. If using whole top pie crust, vent for steam. Bake for 10 minutes at 450 degrees and reduce to 350 degrees and cook for 30-35 minutes.
Crust will be brown and juices bubbling from crust. Cool before serving. This pie is better served warm and not hot.....garnish with homemade vanilla ice cream and enjoy!
