It is peak peach season right now, and the absolute best time for recipes made with these succelent little orbs of juicy, sweet goodness. Nature’s candy, I tell you. And since it seems I copy everything she does, I knew I had to make my very own peach pie when Kristin mentioned she was making one the other night. It always helps to have friends who are far more Martha Stewart-esque than you, you know? They’re a good influence. Stay tuned for the same recipe from her later this week! But if you’re planning out the week’s meals and treats, be sure and add this easy and crowd pleasing pie to your agenda. Matthew was rendered speechless upon first spoonfuls of pie and ice cream yesterday afternoon. If caveman grunts are any indication of how delicious it turned out, I think it probably scored a ten. ;)
Organic Peach Pie
*organic peaches are not necessary, but they are the one fruit I almost exclusively buy in organic due to the high pesticide content.
Pillsbury package of 2 crusts
4-6 cups sliced peaches - about 6-8 medium ones (no need to peel them)
1/2 cup sugar
1/3 cup flour
1 tsp cinnamon
1 tsp lemon or lime juice
1 TBS butter or margarine
Preheat oven to 425. Place bottom pastry crust in pan. Mix flour, sugar, and cinnamon in a large bowl. Stir in peaches and lemon or lime juice. Turn into pie crust, and dot with butter. Cover with top pastry. Seal, flute, and cut a couple slits in the center. Cover edges with aluminum foil and bake for 30 minutes. Remove foil and bake 15 minutes longer or until crust is golden brown, and fruit mixture is starting to bubble. Cool on wire rack. Serve with vanilla ice cream or whipped cream, and enjoy!