That’s Just PEACHY! Alert- National Peach Pie Day is August 24 but this recipe can be made at anytime!

 

If you have fruit trees or access to fresh fruit, don’t feel like you have to make all the pies in advance.

My great grandmother used to measure out who much fruit she needed, all all the other ingredients and put the fruit in a freezer bag to use later. Smart cookie!

Old Fashioned Peach Pie

Ingredients

• 1 (15 ounce) package pastry for a 9 inch double crust pie- or homemade double crust recipe.
• 1 egg, beaten
• 5 cups sliced peeled peaches
• 2 tablespoons lemon juice
• 1/2 cup all-purpose flour
• 1 cup white sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 2 tablespoons butter
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 2 tablespoons butter

Directions:

1. Preheat the oven to 450 degrees F (220 degrees C).
2. Line the bottom and sides of a 9 inch pie plate with one of the pie crusts. Brush with some of the beaten egg to keep the dough from becoming soggy later.
3. Place the sliced peaches in a large bowl, and sprinkle with lemon juice. Mix gently.
4. In a separate bowl, mix together the flour, sugar, cinnamon, nutmeg and salt.
5. Pour over the peaches, and mix gently.
6. Pour into the pie crust, and dot with butter.
7. Cover with the other pie crust, and fold the edges under.
8. Flute the edges to seal or press the edges with the tines of a fork dipped in egg.
9. Brush the remaining egg over the top crust. Lightly sprinkle with a bit of sugar for decorations.
10. Cut several slits in the top crust to vent steam. OR do the lattice work on top and crimp the edges to give a nice finish.
11. Bake for 10 minutes in the preheated oven, then reduce the heat to 350 degrees F (175 degrees C) and bake for an additional 30 to 35 minutes, until the crust is brown and the juice begins to bubble through the vents.
12. If the edges brown to fast, cover them with strips of aluminum foil about halfway through baking.
13. Cool before serving.

Quick Tip: I LOVE the silicone rings that go around the crust. In fact I bought two of them for my mom since she never makes just one pie and I always use mine as well!

Photo and Recipe courtesy of All Food .com.