Fresh Peach Pie

We stopped in SC at a roadside stand that boasted tons of fresh peach goodies not that long ago, after our trip to Great Wolf Lodge to belatedly celebrate Lindsey's third birthday. We came away from the at stand with fruit cider, a big basket of peaches, and tons of jars of jams and jellies. Yumm!

I had in my head that a fresh peach pie was a requirement for at least some of the beautiful fruit, and it was an excellent decision. This pie was delicious. I am not great at making "beautiful crusts" with pretty edges or designs, but I am experienced enough to usually get a good texture and flavor, which I have decided is more important. That's my theory and I'm sticking to it!

I preserved some of the peaches by prepping, slicing, and freezing them - so if the urge for another peach pie hits me in the dead of winter I will be prepared! This was a very tasty recipe - the filling is well spiced and perfectly gooey and sweet. We really enjoyed this and I enjoyed sharing this one with willing taste testers! Thank goodness for friends to help make all the yummy baked goodies disappear out of my kitchen.

Fresh Peach Pie adapted from Six Sisters Stuff

Ingredients

Pie Crust
2 cups flour
1 cup butter flavored crisco
1 teaspoon salt
1/2 cup cold water

Peach Filling
5 cups sliced fresh peaches (skins removed)
1 teaspoon lemon juice
1/4 cup flour
3/4 cup sugar
1/4 teaspoon cinnamon
1/2 teaspoon nutmeg

Sugar Glaze
1 tablespoon milk
1 tablespoon sugar

Directions

Pie Crust:

1. Blend shortening into the flour and salt with a pastry cutter until it resembles course crumbs. Add in just enough cold water so the mixture binds and holds together, mix until well blended.
2. Divide dough in half and wrap each half in plastic wrap and refrigerate for about 1 hour (I didn't do this step, but it makes it easier to roll the dough out if you have the time).
3. Take one ball from the fridge and roll into a circle on a lightly floured surface.
4. Place dough in a 9 inch pie pan. Don't trim the excess yet, leave it hanging over the edge.

Filling: 

1. In a bowl combine the sliced peaches with the lemon juice. In a separate bowl combine flour, sugar, cinnamon and nutmeg. Add this mixture to the peaches.
2. Pour into crust.

Top Crust: 

1. Roll out the other ball of dough.
2. Carefully place top crust over peaches. Bring the excess dough from bottom crust and fold over top. Work the edges with your fingers all the way around to seal and flute the edges as desired. Prick top of crust several times with a fork to allow venting (or cut slits or a design if preferred).

Top Glaze: 

1. With a pastry brush wet the top crust with milk, making sure it does not puddle. Sprinkle sugar over the milk.
2. Bake at 425 degrees for about 40 to 45 minutes. Crust should be golden brown.