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I love all things peach, but especially pie, so when our friend at the farmers market who gives us all his “bad” produce to feed our pigs gave us some “good” peaches, I had to make pie. Right away! He said, “These aren’t for the pigs! These are for you.” As if we couldn’t tell. Did you see those big, beautiful peaches?!
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How to make Peach Pie:
6 cups sliced peaches (pitted and peeled)
1/2 cup sugar
3 tablespoons all-purpose flour
1/2 teaspoon shredded lemon peel
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
pastry for double-crust pie
Peel, pit, and slice peaches. Stir in sugar, flour, lemon peel, cinnamon, and nutmeg.
Prepare pie crust. Transfer peach mixture to a pastry-lined pie plate.
I made two pies yesterday, one for us and one for my cousin. The world can’t have enough peach pies.
Add top crust. Cut slits. Brush top with a bit of egg white whisked with water, if desired, and sprinkle with natural sugar. (Go ahead. It’s pretty!)
Bake at 375-degrees for 45-50 minutes. (Place on top baking rack in oven for first half of baking time then transfer to lower rack.)
I saved all the peach pits and peels to dehydrate for potpourri.
You could also use them to make peach peel jelly. Use everything!
See this recipes at Farm Bell Recipes and save it to your recipe box.
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