Peach Pie

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

Ingredients:

• 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
• milk
• 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!