As I was poking around the produce section of my favorite cooperative, I spied some gorgeous local peaches. Not only were they pretty, they gave off an amazingly wonderful sweet peachy aroma… I could not pass them up and so I gently place 3 pounds in my grocery basket. I knew exactly what I was going to do with them when I got home. I was going to make a Peach Pie!
See? These peaches were gorgeous! Makes one 9″ pie. Enjoy! Tessa
- 3 pounds peaches (peeled, pitted and sliced)
- 3/4 cup sugar
- 1/3 cup flour
- 1 Tbs lemon juice
- 1 tsp lemon zest
- 3/4 tsp cinnamon
- 2 – 9″ unbaked pie crust pastries (I used store bought)
Preheat your oven to 425 degrees. Roll out your pastry and line the bottom of a pie plate. In a large bowl toss together the peaches, sugar, flour, lemon juice, zest and cinnamon. Add peach mixture to pie crust. Add top crust. You can get all fancy and make a lattice crust like I did or just add a top crust with slits in it so the pie can vent while cooking. Crimp edges of the pie. (I used the backside of a fork to crimp the edges of the pie)
To make a lattice crust see this tutorial. I must point out that my pie crust did not turn out as pretty as the tutorial. Meh… Maybe next time…
Brush the top of pie crust with a bit of milk and bake 45-50 minutes or until the pie is golden brown. Remove pie from oven and place on a wire rack to cool. Serve Peach Pie warm or cold. A scoop of vanilla ice cream is a perfect addition to a slice of this pie!