Peach Pie – It’s really easy, I promise!

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imageWhen I was in high school, I made the best Peach Pie I have ever had. We lived on a farm and my dad planted our first and only peach tree.  Those peaches were SO juicy and flavorful!

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We were having the high school football coach over to welcome my younger brother as an incoming freshman and recruit him to play for the team.  Since the coach was also one of my teachers I decided to make a pie.

We were finally getting enough peaches on the tree that year.  That pie was so packed full of flavor!  (At that time I always used my mom’s Old Fashioned Pie Crust recipe which was a lard-based crust. These days I make a butter crust and it is even better than the lard crust. It’s easier to work with too.)

The coach came in and my mom and I offered him pie and coffee.  He was very health conscious and extremely fit, so at first, he refused but with a little encouragement he agreed to have a slice. He loved it!  He even asked for a second piece!   I am telling you, this made my day – what a compliment!

Baking a pie is a lot of work but if it’s a great recipe, it’s well worth it for the outcome.  No store bought pie can even come close to a great homemade pie from scratch, and when someone comes over they are much more likely to eat what you are offering if it is homemade as opposed to a frozen pie you merely took out of a box and baked up in your oven.  Luckily, this recipe has only four ingredients and is very easy to make. Most people have all the ingredients in their pantry except for the fresh peaches.

The best peach pie starts with fresh juicy peaches.  Oh, how I wish I had my own peach tree!  Try and find the juiciest and most perfectly ripe and flavorful peaches.  At the time of my writing this, peach season had come to an end, so I had to make do with some I bought from my local grocery store.  They weren’t the fabulous juicy ones I was able to get back in July, but I compromised as I wanted to bring a pie to a Labor Day picnic and the pie still tasted wonderful. This is a strictly peach flavored pie; there is no cinnamon or lemon added because I wanted the flavor of the peaches to be front and center. I like to serve it with vanilla ice cream such as Häagen-Dazs Vanilla. This peach pie was a hit at my picnic and could be at your next one too!  Please share your experience and pictures making this peach pie.

Enjoy!

 

Ani’s Real Peach Pie

Finished peach pie with a lattice top baked to a golden brown.
Finished peach pie with a lattice top baked to a golden brown.

 

Ingredients:

 

Sliced peach
Slice your peaches. You can peal them before or after you slice them.

 

Instructions:

Peel peaches and cut in half.  The vegetable peeler that I like the best is from Good Grips.  Remove the pit and use a melon baller to scrape out the hard part that was attached to the pit.  I like the Norpro one.  Cut each half into eight thin slices. Once you have all your peaches sliced sprinkle on the tapioca and flour and toss until all peaches are well coated.

Sliced peaches with sugar.
Sliced peaches with sugar.

Let sit for an hour so that the sugar pulls out the juice from the peaches and it gives the tapioca and flour a chance to soak up the juices.

Roll out your bottom layer of pie crust into a circle and place in pie pan.  Roll out the second half of pie dough and cut ½ inch strips.  Pour pie filling into dish and begin creating a latticework top going under and over.  Cut around the edges of pie crust to make it even and turn under. Pinch edge of crust in your favorite manner.  I use the index finger and middle finger on inside with the thumb of the same hand on the outside.  Brush a little cream sparingly on the top of the crust to create a few brown spots.

Place a pie shield on the edge of crust. I have several, but the one I like the best is the. Place piece of loose foil on top of the pie just for the first 15 minutes.  The loose placement and the pie crust shield will prevent the foil from sticking to the pie.  I usually remove my pie crust shield for the last 15 minutes of baking too.

Bake a 425° for 1 hour.  Let cool for about an hour and enjoy!

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WordPress consultant/Developer/Designer, homemaker, baker, blogger.

Ani is an avid baker and cook. She and her husband recently relocated to Florida but raised on a farm in the midwest with a heritage of German and Norwegian as major influences and inspiration, she has a real passion for developing new recipes and perfecting traditional recipes as well.