Wednesday, September 19, 2018

Homemade Peach Pie

Like many homesteading keepers at home, I am an avid home baker for my big family. I bake bread and bread-type goodies most often... twice a week, at least. I do my best to keep the cookie jar filled and my cake plate rarely gathers dust. But if you asked my tribe, especially my dear hubby, to name their favorite baked treat that comes from our homestead kitchen I don't think there would be a moment's hesitation before *pie* was declared the winner.

And this week, at our local grocer, the peaches were too beautiful to pass by! The peaches were large and at just the right stage of ripeness. It was peach perfection. So peach pie was immediately added to my menu plan as a seasonal and delicious treat for my pie-loving family.

I'm not an expert pie baker, but I have learned over the years how to make pies that my crew can't get enough of. These days, one pie lasts the eight of us at home one meal or snack. {smile} And showing my love to them with something as ordinary as baking them a pie... peach or otherwise, gives me a feeling inside that is best described as contented and cozy.

Love is the best ingredient in any recipe, yes? And today, we had peaches!


Homemade Peach Pie

You will need pastry for a 9-inch double crust pie. Do use homemade pastry if you wish, but don't hesitate to put this together with ready-to-use purchased pie crusts if you prefer. {smile}

Preheat oven to 375 degrees (F). And have a baking sheet handy if, like me, you want to use one under your pie pan in the oven.

Ingredients:
8 cups of peeled fresh peach slices
1 Tablespoon lemon juice
1/2 cup unbleached white flour
1/2 cup white granulated sugar + a tiny bit more for sprinkling
1/2 cup dark brown sugar, packed
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 Tablespoon butter
2 unbaked pie crusts


Method:
Place the fresh peach slices in a bowl or large measuring cup and sprinkle the lemon juice over them. Mix gently and set aside.


In a separate large mixing bowl, combine the unbleached white flour, white sugar, brown sugar, ground cinnamon, and salt. Stir well.


Add the peach slices to the flour mixture in the large bowl. Mix gently with a rubber spatula or with your clean hands to coat the peach slices as evenly as possible with the flour mixture without damaging or squishing them.


Put one of the unbaked crusts into a standard size pie baking pan, easing the crust into place.


Spoon or pour the peach slices into the crust in the pie pan and mound them so they are highest in the middle. Dot the peach slices with the tablespoon of butter by cutting the butter into tiny pieces and placing the pieces evenly atop the peaches.


Cover the peaches with the other unbaked pie crust. Crimp or flute the edge of the crust. Cut a few slits in the crust to vent the pie and sprinkle the top crust lightly with a tiny bit of white sugar.


I cover the edges of my pie with a foil shield to prevent over browning, and I place my pie pan on top of a baking sheet in the oven as a precaution in case the pie overflows. Pie overflow has only happened to me once in many years of pie baking, and it was a huckleberry pie, but that mess was enough for me to begin my baking-sheet-under-my-pie habit, just in case!

Bake in a preheated 375 degree (F) oven for 60 - 70 minutes, or until the filling is bubbly and the crust is nicely browned.


Carefully remove the finished pie from the oven and set it on a wire rack to cool well before serving. We like our peach pie served warm and topped with ice cream or whipped cream or both... yum!

If you have any leftovers, I recommend storing them covered in the refrigerator and using them up within a couple of days.

I hope you enjoy making and eating this peach pie as much as we do. Enjoy!