Fresh Peach Pie
September 4th, 2008I love peaches! I remember the first time I had a fresh peach, right off the tree. It was at my Mom’s cousin’s house in Lehi, Utah. My mom and I were visiting from Alaska (no peach trees in Alaska…)and I was 18 years old. We pulled the peaches off of the tree and while everyone else enjoyed a little cream on top - mine didn’t need a thing - I ate my peaches plain. I remember which spot I sat in at the table and what the small kitchen looked like. Funny how certain things stand out in our memories. I really do love peaches…
When we moved to Lehi five years ago, I knew I wanted a peach tree. We planted a peach tree that very first year and now, a few years later, we have delicious, beautiful peaches. Today, I picked two bowls full. And then I made peach pie. Gone of are the years of passing on the cream…I loaded my plate with pie and lots of vanilla ice cream. I thought you might enjoy the recipe. And if you don’t have a peach tree in your back yard, I’m sure your grocery store has a can of peaches they wouldn’t mind selling you.
PEACH PIE
8-10 peaches, peeled and sliced
1/2 cup sugar
2 T butter
2 T flour
1/2 t. ground nutmeg
1 T. lemon juice
1/4 c. water
2 pie crusts (top and bottom) I used pre-made.
cinnamon sugar
Preheat oven to 400 degrees. In a saucepan, mix together sugar, flour, nutmeg and a pinch of salt. Add water and cook, stirring contantly, over medium heat until mixture becomes thick and bubbly. Add butter and lemon juice. When butter is melted, pour mixture over peaches. Allow to cool for a few minutes. Line pie dish with pie shell. Fill. Cover with top pie shell. Sprinkle with cinnamon sugar. Cut slits in top. Bake for 40 mintes until golden brown. (I covered the edges of the crust with tin foil and then removed the foil with about 15 minutes to go.) Serve with vanilla ice cream.
Blog to you soon,
Hilary