It’s that time! Texas peaches are ripe! It’s a mad rush to bring them in because the critters outside steal them isn’t it? Don’t have a tree in your back yard? No problem! You can find them galore in the grocery stores right now and they are GOOD!
Truth be told I’m not a huge fan of peach pie or especially making peach pie. Peeling and cutting enough for one pie is something akin slave labor. Ha! I’d much rather make a pumpkin pie using canned pumpkin or an apple pie since I don’t peel the apples, a trick I learned from a friend of mine.
Tada! Okay so I’m not expert at making a pie beautiful either. I used to feel…anger…every time someone said, “Just flute the edges,” but it is getting a little easier!
Old Fashioned Fresh Peach Pie Recipe
Double 9 inch crust
5 cups sliced peaches
Juice from 3 key limes
1/2 cup flour
1 cup sugar
1/2 Teaspoon cinnamon
1/4 Teaspoon nutmeg
1/4 Teaspoon salt
2 Tablespoons butter
Slice and peel the peaches and toss with the lime juice. In a separate bowl mix the flour, sugar, cinnamon, nutmeg, and salt. Prepare the crust. Line the 9 inch pie plate with one crust. Gently mix the peaches with the dry ingredients and pour into the pie crust. Dab the butter over the peaches and cover with the second pie crust. Cut slits in the crust to vent.
Bake in a preheated 450 degrees oven for 10 minutes. Reduce heat to 350 and bake an additional 30-35 minutes.
Enjoy a la mode! My husband and children gave rave reviews! I’m thinking a creamy peach pie next? I still have lots of peaches to cook!
- Double 9 inch crust
- 5 cups sliced peaches
- Juice from 3 key limes
- 1/2 cup flour
- 1 cup sugar
- 1/2 Teaspoon cinnamon
- 1/4 Teaspoon nutmeg
- 1/4 Teaspoon salt
- 2 Tablespoons butter
- Slice and peel the peaches and toss with the lime juice.
- In a separate bowl mix the flour, sugar, cinnamon, nutmeg, and salt.
- Prepare the crust.
- Line the 9 inch pie plate with one crust.
- Gently mix the peaches with the dry ingredients and pour into the pie crust.
- Dab the butter over the peaches and cover with the second pie crust.
- Cut slits in the crust to vent.
- Bake in a preheated 450 degrees oven for 10 minutes. Reduce heat to 350 and bake an additional 30-35 minutes.
You can blanch peaches for about 3 min and then stick in ice water for a about 2-3 min. The skins will peel right off. Same with tomatoes! But, maybe you already knew that! It’s still a pain to peal peaches! 🙂
I’m a little confused. Where is the recipe for the pie crust?? The pie filling sounds so yummy!! We don’t grow peaches but the Peach Festival is this coming weekend here!! I can’t wait!! Thanks for sharing with us your recipe!!
I was told a few years ago by a friend from Switzerland that you do not need to peel the peaches I didn’t really believe it but tried it. He was right. Try it!
Heidi I tried your idea about the peaches and I am baking this pie now. I will let you all know later how it turned out.
Cindy
Yea! I was so excited to see Heidi’s comment because I will definitely be doing that in the future. I’m so glad Cindy that you are trying it out!!! Let us know!
I finally got my pie baked and it was the best I ever had. I took Heidi’s suggestion about just slicing instead of peeling the peaches and she is right. Sure saved a lot of time and mess. Thank you Heidi.
Oh I’m so excited to try this myself! Thanks so much Cindy!
how do you print this recipe? thanks
My peaches are ripening as I type this. This recipe will be the 1st thing I make with them.
This sounds delicious! Now I want some peach pie. Peaches freeze great too and make a wonderful summer flavored treat in the middle of winter.
Freezing for later is a great idea. Stock up on those amazing peaches!