Feb 24 2009
Fresh Peach Pie
Fresh Peach Pie
(you can use this recipe for apricots, plums, pears, or cherries too)
Prepare the pie crust first. (you’ll want enough dough for a top on the pie)
I use about 5-6 peaches (don’t know how much that is, just what I think looks like enough in the bowl for the size pan I’m going to cook the pie in) You may only use 3-4. It also depends on the size of the peaches.
I just wash the peaches, take out the stone seed and cut them up. I do not peel them. I just slice them up as is in a large bowl. To this I add about 1 cup of sugar and about 1/3 cup of flour, a dab of salt and 1-2 tsp lemon juice. Mix all this together and put in a prepared pie crust. Dot the top of the peaches with butter.
Roll out the top crust and put it on the top of the peaches in the pie tin. Seal the edges good, and then cut a few slits in the top of the pie crust (to let steam escape).
Sprinkle just a little bit of sugar on the top of the pie crust. Bake for 35-45 minutes (depends on the size of the pie here. Bigger pies take longer to cook. Sometimes I cook a big pie in a big cast iron skillet, so it takes longer. ) You’ll know when it’s done because the top will look brown and it will be bubbly. Also, if you’ve ever had this before, you’ll know by the smell in the kitchen.
Cool 5-10 minutes, then serve hot with ice cream.
