My grandmother was “famous” for three desserts; strawberry rhubarb pie, peach pie and rice pudding. I’m not sure she ever made anything other than these three things, but boy, oh boy were they fantastic! Peaches are delicious and cheap right now, so get to the store and bake this perfect pie this weekend.
- 10 peaches, blanched, peeled and sliced
- 2/3 cup sugar
- 4 Tablespoons to 2/3 cup flour (use the higher amount if the peaches are really juicy)
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- pinch of salt
- 2 Tablespoons butter, cut into small cubes
- Your favorite crust recipe for a 2 crust pie OR 1 box Rolled Pillsbury Pie Crusts (if you haven’t tried them, you really should!)
Preheat oven to 425. Cut an “X” through the skin on the bottom of each peach. Plop a few at a time into boiling water for 45 seconds and then plunge into ice water. When they are all cooled, peel the skins off and slice the peaches into a large bowl. Add the flour, salt, spices and sugar. Mix until the peaches are coated. Line the bottom of a 9″ pie pan with one crust. Fill with the peaches, dot evenly with the butter cubes and top with the second crust, cutting slits in the top to vent and sealing the edges very well. Bake at 425 for 10 minutes, lower heat to 350 and bake 30-35 minutes or until golden brown. Serve with vanilla ice cream!