Peaches...A Love Story
When I was a very small child my family lived in California until I was six. I remember a large peach tree in the backyard. During the summer months we would feast on the biggest peaches I have ever seen in my lifetime. They were so tasty and delicious. I've had a love affair with the peach ever since. Peach ice cream, peach cobbler, peach pie and even peach wine are some of my favorite ways to cater to my addiction.
Last week I told you about baking my first homemade peach pie. I thought I would share with you the recipe I used. This is semi-homemade as Sandra Lee would say.
Brown Sugar - Cinnamon Peach Pie
Great Value Piecrust (this crust is actually very good and taste as close to a homemade crust I've tried)
8 large fresh, firm, ripe peaches
1/2 cup firmly packed brown sugar (light)
1/3 cup granulated sugar
1 tsp ground cinnamon
1/8 tsp. salt
1/4 cup flour
1 1?2 Tbsp. butter, cut into pieces
1 large egg, beaten
1 1/2 Tbsp. granulated sugar
Thaw crust and place in pie plate.
Peel peaches, and cut into 1/2 inch thick slices; cut slices in half. Stir brown sugar and next four ingredients in a bowl; add peaches, stirring to coat. Immediately spoon peach mixture into piecrust in pie plate and dot with 1 1/2 tbsp. butter. (Do not make mixture ahead or it will become too juicy.)
Carefully place remaining piecrust over filling. I cut it into 1/2 slices and weave it on top of mixture. Either way is great. Crimp edges of pie. Brush top of pie with egg. Sprinkle with 1 1/2 Tbsp. granulated sugar. I also sprinkled ground cinnamon on top of pie. Looks pretty.
Bake at 375 degrees for 40 to 50 minutes. Cover edge of crust with aluminum foil to prevent excessive browning. Bake until juices are thick and bubbly. Transfer to a wire rack, cool.
I found this recipe in this month's Southern Living magazine but I tweeked it just a bit. My whole family loved it and want another one soon. With fresh peaches in abundance that won't be hard.
Thanks for the feedback from yesterday's post.