Old Fashioned Peach Pie

It’s peach season, which means late summer/fall desserts at their finest.  There is something so comforting about pie….especially old fashioned peach pie.  I tend to have memories attached to the food I eat. This is probably due to the fact that I feel deprived since I try to only eat sinful foods on occasion.

When I think of old fashioned peach pie I think about the time my family and I spent in South Carolina.  I have never had so much delicious comfort food in my life.  The southern charm, kindness and foods like this reminds me of one of the best late summer vacations we ever took.

I made this old fashioned peach pie recipe for my kids, parents and me (my boo was on business like usual).  There were only 5 of us (pie feeds 8-10) and we ate the whole thing! I took a highly rated old fashioned peach pie recipe and added ingredients I believed it was lacking. It turned out lovely! Not too sweet and a touch salty.

Here is what I did…..

• Pep 45 m (includes crusts and filling)

• Cook 45 m

• Ready In 1 h 30 m

One double pie crust recipe.  I used this one from epicurious. It was light, buttery and devine.  I was worried the crust wouldn’t be sweet enough, so I added and extra teaspoon of sugar.  The recipe calls for ice water to bond the ingredients…I ended up using a bit more than it called for.  

Ingredients

• 5 cups sliced peeled peaches (make sure they are fresh not canned)
  
• 2 tablespoons lemon juice
• 1 teaspoon vanilla
• 1/2 cup all-purpose or gluten free flour (some prefer a cornstarch/flour combo) 

• 1 cup white sugar
• 1/3 cup brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 2 tablespoons butter *you may want double the butter. See note below.
• 1 beaten egg for egg wash

Directions

Preheat the oven to 450 degrees F (220 degrees C).

1. Line the bottom and sides of a 9 inch pie plate with one of the pie crusts. Brush with some of the beaten egg to keep the dough from becoming soggy later.
2. Place the sliced peaches in a large bowl, and sprinkle with lemon juice and add vanilla. Mix gently. In a separate bowl, mix together the flour, sugar, brown sugar, cinnamon, nutmeg and salt. Pour over the peaches, and mix gently. Pour into the pie crust, and dot with butter (*I like to pour half the peaches in, then dot with butter, pour the other half and dot with butter again*). Cover with the other pie crust, and fold the edges under. Flute the edges to seal or press the edges with the tines of a fork dipped in egg. Brush the remaining egg over the top crust. Cut several slits in the top crust to vent steam.
3. Bake for 10 minutes in the preheated oven, then reduce the heat to 350 degrees F (175 degrees C) and bake for an additional 30 to 35 minutes, until the crust is brown and the juice begins to bubble through the vents. If the edges brown to fast, cover them with strips of aluminum foil about halfway through baking. Cool before serving. This tastes better warm than hot.

Call your loved ones, add some vanilla bean ice cream and be forgiving of yourself (cause you’ll eat a lot) and you’re good to go! xoxo

Photo cred: New York Times