Tuesday, August 05, 2008

Peach Pie

Why would anybody take a perfectly wonderful peach, full of juicy sweetness, raw and healthy, and do anything but eat it "plain"?

Uhhhhh... because peach pie is wonderful???

Oh, the peaches at Piggly Wiggly this week have been awesome. Delicious. Ripen nicely without bruises. Super price. Sweet as can be. So we gobbled up the first batch. And the second batch we turned into pies. Trying to combine a variety of recipes into one that suited me, I came up with the combination below. I'm especially glad I discovered that it works just fine to leave the skins on the peach. More nutrition that way. But more importantly, a whole lot less work!

Top and bottom crusts for 10" pie.
6 medium peaches (about 6 cups sliced, or 2.5#)
1 rounded cup sugar
1/3 cup flour
1/4 teaspoon cinnamon
2 Tbsp peach schnapps

Roll out bottom crust for pie.
Combine sugar, flour, and cinnamon in large bowl.
Slice peaches into bowl, tossing sugar with peaches now and then, as peaches are added to the bowl.
Add schnapps and stir gently.
Fill pie with peach mix.
Top with second crust, seal edges, and cut steam vents.
Bake at 400 for about 40 minutes.
Let cool before eating so that the juicy-goo doesn't run all over the place when you slice the pie.
And then kick yourself for not making two pies instead of just one.


  1. I testify with great authority (8 slices of pie in my belly) that your peach pies are AWESOME! We ate them for breakfast, we ate them after lunch, we ate them before bedtime ... and yes ... this does mean that we hid them from the children so that we could make a pig of ourselves!

  2. >we hid them from the children

    OH, WOW! That was really smart! I was about to think, "why don't I do that?" but then I realized that the chocolates Barb brought me on Monday were whisked hurriedly off to the private chocolate stash. So I guess I'm smart that way sommmetimes. (And grateful to Barb!)