If It’s Summer, It Must Be Peach Pie

Aug
23

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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.
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Prepare pie crust. Transfer peach mixture to a pastry-lined pie plate.
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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!)
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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.)
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I saved all the peach pits and peels to dehydrate for potpourri.
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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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Posted by Suzanne McMinn on August 23, 2009  

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Comments

12 Responses | RSS feed for comments on this post

  1. 8-23
    8:13
    am

    Sigh…. You are amazing!!

  2. 8-23
    8:34
    am

    Oh. My. Goodness. Those are making my mouth water! I love peach pie…gotta get some peaches today and bake me some pies.

  3. 8-23
    10:25
    am

    I just drooled on my keyboard :bugeyed: what beeeauuuutiful pies
    wish you were my neighbor :hungry: :hungry: :hungry:

  4. 8-23
    12:05
    pm

    Looks delicious, I can taste it already. I love the recipes you show & the photos….you should write a book!

  5. 8-23
    12:51
    pm

    My mother would peel, pit, and slice fresh peaches into a couple cups of sugar and a tablespoon of Fruit Fresh, stirring as she filled the bowl. Then the delicious mixture was packed into freezer containers (anyone else remember Sears Coldspot containers?)for us to enjoy all year long.

    Company dessert? Vanilla ice cream with the thawed peaches dribbled over the top. They were so delicious and tasted fresh. I think it was our family’s favorite dessert.

  6. 8-23
    3:43
    pm

    I made so far a peach pie and peach cobbler from the peaches the neighbor gave us last week. Instead of peeling them I use a spoon and slide it between the flesh and the skin like you do to a hard boiled egg.

  7. 8-23
    8:22
    pm

    Yummm!! I think I must try this recipe! V.

  8. 8-23
    10:55
    pm

    I WANT SOME PIE!!! :fairy:

  9. 9-2
    1:22
    pm

    I also gathered food for pigs. In a 25 mile radius. I picked out many things for the humans. Once there was sweet corn. The husks were brown so I thought they were the pigs. Just for kicks I tasted the raw corn it was very very good. The humans got it.
    Your pie recipe is the only one I looked at and I am going to try it.

  10. 8-17
    9:36
    am

    can I use the same amount of fruit, sugar and cinnimon for apple pie filling? I put all my peaches away in the freezer this season but have a whole bucket full of apples waiting to made into something. Im making the pie crust from your recipe as we speak

  11. 8-17
    9:43
    am

    Stellina, I haven’t tried that yet (with apples) but that sounds right to me! (That’s what I would do.) Let me know how it turns out.

  12. 8-17
    10:18
    am

    Ok– just put the freshly made crust in 4 baggies in the fridge. I think Ill add a tad more sugar for the apples though. they are not as sweet as my peaches were. I love your site youve helped me so much on my little farm here in Italy. Also I can’t seem to find if you have a good country sausage recipe. We’ve only make italian sausages and salamis when we butcher our hogs. I’d really would like to put some oldfashioned country sausage away in the freezer this time. Thanks so much!

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