Dig out your most treasured double pie crust recipe because you’re going to need it. And don’t forget to pick up some farm fresh peaches at your local produce stand or farmers market.
This pie filling is sweet, but not overly so. And I dare say you won’t get anymore farm country fresh than you will with this pie recipe.
This recipe makes one 8” pie but I got overly creative and made four mini’s.
Farm County Peach Pie Recipe
Prepared double pie crust pastry
3 extra large peaches, peeled and sliced
1 tsp. lemon juice
1 c. granulated sugar
2 tbsp. all-purpose flour
1/4 tsp. cinnamon
2 tbsp. cold margarine or butter
Preheat oven to 450 degrees.
In a large bowl, add sliced peaches, lemon juice, sugar, flour, and cinnamon. Carefully fold all ingredients together.
Spoon peach filling into bottom half of prepared pie crust. Slice margarine or butter into small pieces and place on top of pie filling. Cover filling with top pie crust. Using a sharp knife slice vents into top pie crust. Place thin pieces of aluminum foil around the pie crust to prevent over-browning.
Bake for 10 minutes at 450 degrees and then lower temperature to 350 degrees. Bake for additional 35-40 minutes until pie filling bubbles out through vents and peaches are tender. *Remove aluminum foil about 10 minutes before pie is done so edges can brown lightly.
Serve warm with a dollop of homemade whipped cream or a scoop of French vanilla ice cream.
Have you made a peach pie this season?