Here in NE Iowa, peaches are only available for a few months of the year. We eagerly anticipate their arrival every summer, and purchase them in abundance to eat as many as we can while they last.

 

 

While a ripe, juicy peach is heavenly as is, there is something ethereal when you give it a kiss of sugar and wrap it in a warm hug of pastry. Yes, I am talking about pie. Peach pie is a special summertime treat that we enjoy when there are fresh peaches available.

 

 

 

 

I keep the recipe simple, letting the sweet goodness of the peaches take center stage. Warm peach pie topped with vanilla ice cream is my idea of the perfect end to a summer meal!

 

 

Summer Fresh Peach Pie

 

Makes 1 pie, 8 servings

Prep Time: 30 Minutes

Bake Time: 45-60 Minutes

 

Ingredients:

1 Double Pie Crust, my favorite recipe here

6-7 Peaches, peeled and thinly sliced

1 Cup Granulated Sugar

2 Tablespoons Flour

1 Teaspoon Pure Vanilla Extract

½ Teaspoon Cinnamon

 

Directions:

1. Prepare the pie crust and set aside in the refrigerator to keep cold.
2. In a large mixing bowl, gently mix the rest of the ingredients together.
3. Roll out the bottom crust and place in a 9” pie plate.
4. Pour the filling into the prepared pie crust.
5. Roll out the top crust. You may add a full top crust, or choose a lattice top. If selecting a full top, make sure to cut slits for the steam to vent out of the pie.
6. Place the prepared pie in the fridge while the oven preheats. Preheat the oven to 425°.
7. Put the cold pie into the oven and bake for 15 minutes at 425°. Lower the temp to 375° and bake an additional 30-45 minutes, or until the filling is bubbly and the crust is a deep golden brown.
8. Place a sheet of tin foil over the pie if it becomes too dark while baking.
9. Remove the pie from the oven and let cool for a few hours before serving.

 

Peach pie is excellent served warm with vanilla ice cream.

Store the pie covered and at room temp for up to 3 days, or in the fridge for 5 days.

Pie also freezes well. Prepare the pie up through step 5. Wrap with 2 layers of plastic wrap and then a layer of tin foil. Freeze pie for up to 3 months.