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.
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.