Fresh Peach Pie
Are you loving the summer fruits as much as I am? I hate for the season to end. Lately I have been thoroughly enjoying peaches. Here in the northwest corner of Ohio, we have Red Haven peaches. They are delicious. I went to a farm stand last weekend and bought a bunch of them. I froze some, ate a bunch and also made a peach pie. 🙂
Last year, I posted a recipe for Peach Cobbler which is also made with fresh peaches. For today’s recipe, I am including a recipe for a flaky pie crust, which is easy to make. You can make your own, or use the packaged ready-made crusts if you want to make this recipe super quick. Peeling the peaches will take you the longest and I have a feeling that the baked pie will disappear real fast!
Fresh Peach Pie
- Pastry for 2 crust pie (use ready-made crust or see recipe below)
- 2/3 – 3/4 cup sugar
- 2 tablespoons flour
- 1/2 teaspoon grated lemon rind
- 1 – 2 teaspoons lemon juice
- 1/4 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 1/8 teaspoon salt
- 4 cups peeled, sliced peaches
- 1 tablespoon butter or margarine
1. Preheat oven to 425. Line a 9 inch pie plate with the bottom pie crust.
2. In a small bowl, combine all ingredients but peaches and butter.
3. Arrange half of the peaches in the pie plate, sprinkle with half of the sugar mixture and repeat.
4. Dot with butter and place top crust over peaches. Crimp or flute the two pie crusts together. Take a sharp knife and make 4 “vents” in the center of the top crust. Sprinkle top crust with sugar, if desired.
5. Bake 40 – 50 mins or until filling is tender and crust is nicely browned.
Flaky Pie Crust
for one 2 crust pie
- 2 1/3 cups flour
- 1 teaspoon salt
- 1/2 cup plus 1 tablespoon oil (vegetable, corn or canola)
1. In a medium bowl with fork stir flour and salt. Stir in oil until mixture resembles coarse crumbs.
2. Sprinkle 3 – 4 tablespoons cold water, 1 tablespoon at a time into flour. Mix lightly after each addition until pastry is moist and lumps together. With hands divide the pastry into 2 balls, one slightly larger than the other.
3. Roll the larger ball between 2 pieces of waxed paper. Roll until about 1/8 inch thick and later enough to fit and cover bottom, sides and slightly hang over the sides of the 9 inch pie plate.4. Roll top crust, when ready, center over top of the pie plate.
5. With sharp knife cut off edges leaving 1 inch overhang. Fold overhang under and bring up over the pie plate rim to form the crust.