Fruit this summer was super duper expensive in Michigan due to premature 90-degree days in April followed by a super freeze that was experienced which sadly killed most of the premature fruit buds. Michigan produces 70-75% of US cherries and this year, crop was at a loss of more than 90%. This of course put a premium on fruit including blueberries, cherries, peaches, nectarines, apricots, apples, well you get the idea, Michigan produces a ton of fruit.
While in Hart for a Girls Get-a-Way, I was lucky enough to grab a bag of Starfire peaches and nectarines which cost me a pretty penny, but the sweet treat was WELL worth the premium. I crammed most of them in my face over the first two days, then let the last of the fruit ripen over the course of the week. Today, I made a simple peach pie so no peach was left behind.
- One nine inch pie crust, Pillsbury (accidentally vegan)
- 2/3 cup sugar
- 1/3 cup flour
- 1/4 teaspoon ground cinnamon
- 7 cups fresh sliced peaches, 7 or 8 medium peaches
- 1 teaspoon lemon juice
- Preheat oven to 425 degrees.
- Put pie crust in nine ince pie plate. Prick crust with a fork to prevent bulles during baking and flute edges.
- Mix sugar, flour and cinnamon in large bowl.
- Stir in peeled and sliced peaches and lemon juice.
- Pour into pie plate. Put foil around edges of pie to prevent burning. Remove the foil during the last 8 minutes of baking.
- Bake about 45 minutes or until the filling is bubble and the crust in golden brown.
- Let set for 30 minutes before serving.
Peach and cherry pies are my absolute favorite. I’d actually trade chocolate for either.