My hubby & I recently went to visit family up north to enjoy them, the cooler weather and the company of Peter. We had a really fun relaxing time up there and did many fun things such as have a picnic at the park, take nature walks collecting fall leaves and even scouting bunnies, like this one…

Another awesome thing we did was visit their neighbors amazing organic garden. She had everything: tomatoes, parsley, string beans, spaghetti squash, basil, swiss chard and a peach tree full of peaches. Peter and I spent one afternoon picking these beautiful peaches. We climbed the tree, used a picker, jumped as high as we could, we got a bag full of these babies. While up there I made a fresh peach pie for dessert, and when I came home I made three more! Needless to say we had a lot of peaches…

Peach Pie

  • 5 cups peaches, sliced & peeled
  • 2 T lemon juice
  • 1/2 cup unbleached flour
  • 1 cup sugar
  • 1/2 t ground cinnamon
  • 1/4 t freshly ground nutmeg
  • 1/4 t salt
  • 2 T butter

Preheat the oven to 450 degrees.
Place the sliced peaches in a large bowl, and sprinkle with lemon juice. Mix gently. Next add the flour, sugar, cinnamon, nutmeg and salt. Mix gently. Let sit 5 minutes or so, to allow juices to form. Line the bottom and sides of pie plate with one of the pie crusts. Pour peach mixture into crust, and dot with butter. Cover with the other pie crust, and fold the edges under. Decorate pie to suit your fancy. Brush top crust with milk and sugar. (will give crust nice golden color) Cut a couple slits in the top crust to vent steam.
Bake for 10 minutes in the preheated oven, then reduce the heat to 350 degrees 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. Cool before serving.

Double Pie Crust

  • 1 cup butter, cold
  • 2 1/2 cups unbleached flour
  • 1 t salt
  • 1 cup cold water

Mix butter, flour, and salt together with a pastry blender until very crumbly. Add as much water as needed to hold together, and mix lightly with a fork. Divide dough into two. Roll gently, one crust at a time, on a floured surface. Fit into pan.

*Serve this beauty warm with a little vanilla ice cream, it’s so so good*

Images: sammyw