Peach Pie

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
  1. Preheat oven to 425 degrees.
  2. Put pie crust in nine ince pie plate. Prick crust with a fork to prevent bulles during baking and flute edges.
  3. Mix sugar, flour and cinnamon in large bowl.
  4. Stir in peeled and sliced peaches and lemon juice.
  5. Pour into pie plate. Put foil around edges of pie to prevent burning. Remove the foil during the last 8 minutes of baking.
  6. Bake about 45 minutes or until the filling is bubble and the crust in golden brown.
  7. Let set for 30 minutes before serving.

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One response to “Peach Pie

  1. Peach and cherry pies are my absolute favorite. I’d actually trade chocolate for either.

    Like

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