Peach pie is one of our favorite late summer desserts. The smell of fresh just ripened peaches can be intoxicating. So when the farmers market had boxes of peaches, I quickly scooped one up!
Homemade pie crust can be mastered in another post, so feel free to use pre-made purchased crust if making pie dough isn’t your thing. It does take a little skill to master, but the beauty is that it doesn’t have to be perfect. Today, for example, it was really humid, and I had defrosted some pie dough that I made and put in the freezer. It just didn’t want to cooperate. At all. It kept tearing, it stuck to the rolling pin no matter how much flour I used on the pin and board… I finally just dumped it into the pie plate and smoothed it out, pressing bits together where they were missing.
And it still tastes just fine! Maybe not the most award winning photo, but looks aren’t everything, It was, after all, home made.
The sweetening, be it sugar, monk fruit, honey or brown sugar can all be adjusted to taste. Monk fruit is something I have been buying recently in an effort to eliminate white sugar from our diets. No calories, low glycemic, and made from fruit, it looks and tastes just like sugar. We don’t like super sweet pie, and while it’s not sour, it’s not overly sweet either. The peaches I bought were pretty sweet all on their own.
The easiest way to peel peaches is by dipping into boiling water for about a minute, then removing and cooling or dropping into cool water. The skin then slip right off.
Another trick i have learned is to spray the pie plate with cooking spray before putting in the bottom pie crust. No more fighting with crust sticking to the plate when trying to get that first piece out!
Peach Pie
Fragrant and sweet summer peaches turn into delectable pie filling, great alone or with ice cream a la mode, or whipped cream on top!
Ingredients
- cooking spray for pie pan
- 1 2 crust pie dough
- 10-12 peaches, peeled and sliced, 5-6 cups total
- 1 lemon, juiced reserve grated zest if desired
- 3/4-1 cup sugar or monk fruit
- 1/4 cup tapioca powder or flour
- 1 tsp cinnamon
- 1 tsp grated nutmeg
- 1/2 tsp salt
- 1 tsp vanilla
- 2 tsp butter
Instructions
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Preheat oven to 350F
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To prepare peaches: drop into boiling water for 30-60 seconds, then into cool water. Peel, pit and slice
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Spray the pie plate with cooking spray, and line with 1 pie crust.
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Place peaches in a large bowl. Squeeze over the lemon juice and stir; Add sugar or monk fruit and stir.
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If peaches are really juicy, pour off most of the juice.
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In a small bowl mix together the flour/tapioca, spices and salt. Then add to the peaches along with the vanilla and stir again. Pour into the pie crust, and top with the butter divided into 3-4 pieces.
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Add the top crust as a whole, or make a woven top. Sprinkle with sugar, or brush iwht milk or egg wash if desired.
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Bake for 50-60 minutes until crust is lightly browned.
Oh, and what did I do with the rest of the box of peaches? Canned them of course!
