How to Make Peach Pie

Yesterday, we talked about making pie crust.  Today, let's talk about one of my favorite pies, PEACH! Every August, our family attempts to eat our body weight in fresh peaches and pie is just one of the ways we do it.

Peach Pie (makes one 9 inch pie)

5 cups fresh peaches (about 4 whole peaches)

1 cup sugar

1/2 cup flour

1/2 tsp cinnamon (or a little more)

Butter

Start with the sugar, flour and cinnamon.

Sift them together and set aside.

Use ripe, fresh peaches.

I use a small, thin knife for peeling peaches.

Start at the top of the peach with a small cut.

If the peach is ripe, the skin should pull away like this.

Slice the peaches into a large bowl.

When you have four peaches, pour in the sugar mixture.

Toss the peaches gently. 

Pour them into the prepared pie plate.

Spread out the peaches evenly.

Two beautiful pies ready for their top crusts!

Roll out a top crust using the same technique as your bottom crust.

Except this time, cut some slits in the sides of your quartered crust.  You can also do some decorative cutouts, if you'd like.

Again, center the corner of the quartered crust on your pie.

Unfold gently...

Piece the holes, if you need to.

Then crimp the edges with either your fingers or a fork.  I like a fork.

Then put some slivers of butter dotted on the top of the crust.

Sprinkle with cinnamon and sugar.  (Sorry for the blurry pictures, soaked camera that I'm working to replace.)

The last thing is to get a long piece of aluminum foil.  Tear it in half width-wise.  You'll end up with two long, skinny pieces of foil.

Fold it in half lengthwise...

and fold it again.  We've got a four-fold thickness of foil that is long enough to wrap around the edges of the crust.

Why would we do this?  It keeps the edges of the crust from burning.  We'll take them off in the last 15 minutes of baking.

Bake at 350 degrees for 45 minutes.  Remember to remove the foil wrap in the last 15 minutes.

And this is the marvel that is fresh peach pie!!