Fresh Peach Pie

Fresh Peach Pie

It is peach time in Georgia. Well at least it is for me. We drove up to Georgia to pick up some peaches. There is nothing like a Georgia peach. Pick one of them up and eat it and it is like nothing you can get in stores. The juice was running down my arm. 

If you follow me, you might remember that my brother-in-law manages a pecan farm but they also have groves of peaches. So each year I get a bushel. In the past I have picked them up and taken them to my son's house when we were on our way to visit, but this year I wanted peaches in my freezer. 

Hubby usually comes up on Thursday evenings, so I made him a peach pie.

I made a peach crisp on Sunday for some friends but forget to get a picture. My husband's favorite pie is peach. Anytime I ask him what he wants - he say's peach pie. Now I can make one all year long.

Each of these boxes contains 1/2 bushel of peaches. I had 2 of them. We did eat quite a few and I gave lots to friends. 

I sliced all of the peaches and laid them on cookie sheets until frozen and then put them in plastic bags. That way I can take out as many as I need. Hubby is going to be in heaven all winter.

I used a recipe from Allrecipes but made some changes.  The only thing I should have done was add more corn starch. The peaches were so juicy that I should have known better. The pie was a tad runny, but hubby didn't mind. His only complaint was that I didn't have ice cream to put on it. What can I say?

I also made these peach puffs. You can check them out here.

Recipe                                                                    Print

Fresh Peach Pie

Ingredients:

1 (15 ounce) package pastry for a 9 inch double crust pie

1 egg white, beaten

5 cups sliced peeled peaches

2 tablespoons lemon juice

1/2 cup all-purpose flour

1/2 cup white sugar
1/2 cup brown sugar

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg (optional)

1/4 teaspoon salt
1 tablespoons cornstarch

2 tablespoons butter

Directions:

1. Preheat the oven to 450 degrees F (220 degrees C).

2. Place the sliced peaches in a colander, and sprinkle with lemon juice. Mix gently. In a separate bowl, mix together the flour, sugars, cinnamon, nutmeg(if using) and salt. Pour over the peaches, and mix gently. Pour into the pie crust, and dot with butter. Cover with the other pie crust, and fold the edges under. Flute the edges to seal or press the edges with the tines of a fork dipped in egg. 

3. Brush the egg white over the top crust and sprinkle with sugar.  Cut several slits in the top crust to vent steam. 

4. Bake for 10 minutes in the preheated oven at 450 degrees F, then reduce the heat to 350 degrees F (175 degrees C) and bake for an additional 30 to 35 minutes, until the crust is brown and the juice begins to bubble through the vents. If the edges brown to fast, cover them with strips of aluminum foil about halfway through baking. Cool before serving. 

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