Thursday, September 6, 2012

~Fresh Peach Pie~

Our family gathered round the table over a late summer treat of fresh peach pie recently and debated the virtues of pie versus cake and discovered that we are unanimously a pie family.

Good to know there won't be disappointment from any quarter when dessert is served.

It's not surprising really, since we're learning the delights that come with seasonal eating and a good pie showcases the flavors of the season wonderfully. I can't help but look forward to the day when the peaches in the pie have been picked, fully ripened, from a tree just a few yards from the where we sit to savor it.

{Fresh Peach Pie}

2 pie crusts, unbaked
7 peaches, peeled, sliced
2 T. lemon juice
1/2 c. flour
3/4 c. sugar
1/2 t. cinnamon
1/4 t. nutmeg
1/4 t. salt

Preheat the oven to 450. Sprinkle the peaches with lemon juice, mixing gently.

In a separate bowl, whisk the dry ingredients together. Add them to the peaches, mixing gently until they are coated.

Spoon the peaches into an unbaked pie crust. Top with a second crust. Slit to vent steam.

Bake for 10 min. Reduce heat to 350 and bake 30-35 min. Cool.

Original Recipe Credit