It’s peach season through August! Don’t let summer pass you by without making a peach dessert. If you haven’t grabbed a handful at the market, the peaches are sweet and juicy.
Use fresh peaches to make a pie, tart, cobblers, crisps, crepes, etc. Here is one of our favorite recipes for the summer classic…
- 1 (15 oz.) store bought package pastry for a 9 inch double crust pie
- 5 c. fresh peaches, peeled and sliced
- 1 tsp. lemon juice
- 1 c. sugar
- ½ c. flour
- ½ tsp. cinnamon
- ? tsp. nutmeg
- 1-2 Tbsp. butter, cold, cut into small pieces
- 2 Tbsp. sugar 1 egg beaten
Preheat oven to 425ºF. Wash, peel and slice peaches. Place peach slices in a medium sized bowl. Sprinkle lemon juice over peaches, mix and set aside one hour. Do one of your million other chores while they set.
In a large bowl, stir together flour, sugar, cinnamon, and nutmeg. Drain peaches through a strainer to remove liquid. Mix peaches with the dry ingredients.
Line the bottom and sides of a 9 inch pie pan with one of the pie crusts. Brush lightly with beaten egg. Pour the peaches into the pie crust. Dot with cold butter. Cover with the other pie crust and flute the edges to seal. Lightly brush beaten egg over the top of crust. Cut 4-5 slits in the top of crust to vent. Cover edges with foil to prevent browning.
Bake pie 30 minutes at 425ºF. Gently remove foil. Bake another 15 minutes uncovered or until crust is brown, juices begin to bubble, and the scent brings you floating towards oven.
Serve Warm. Add a dollop of vanilla bean ice cream.
Cheat/Carpool Crunch: Use frozen peaches. Defrost. Use a pre-made pie crust already in the tin (in the freezer section of grocer.) Use one refrigerated pie pastry to make top crust.
Sass it up: Add a dash of almond extract to the peach/flour mixture. Decorate plate with peach or raspberry sauce. Garnish with fresh mint. Add fresh blueberries or other fruit to the peaches to make a mixed fruit pie.