Peach Pie

One of my favorite things from childhood was eating fresh peaches from our peach tree. Back in Oklahoma, I had planted a peach pit it in our garden and it thrived! The tree was huge and just outside my bedroom window.

We enjoyed sliced fresh peaches with sugar, peach ice cream, and peach pie. Mom always made the best peach pies.  I could never understand why people frequently added cinnamon to their peach pie. It covered up the peachy flavor.

Fast forward to grown up Jenny and her house in Nevada. We planted our own peach tree a few years ago and it finally produced a nice crop of fruit. I devoured a few peaches right away, then we peeled and sliced the rest. We froze a bunch for later and made two pies. We even had sliced peaches and crepes for breakfast the next day!

These pies were as simple as could be. No cinnamon. No almond extract. Just peaches, sugar, and tapioca to thicken the juices. And they were divine!

Ingredients for one 9-inch pie
4 cups peeled and sliced fresh peaches
1 1/4 cup granulated sugar
1/4 cup Minute Tapioca
Pie dough for a double crust pie, see Pie Crust No. 1
1/4 cup milk
2 tablespoons sugar

1. Combine the sliced peaches with 1 1/4 cups sugar and the tapioca granules. Mix well and let stand at room temperature about 10 minutes.

2. Prepare your 9" pie plate by lining with one layer of pie dough. Fill with peach mixture. Top with second layer of pie dough and crimp edges. Poke a few vent holes in the center of the top layer.

3. Use a pastry brush to paint the top crust with milk, enough to make it damp. You don't have to use it all.  Sprinkle the remaining 2 tablespoons of sugar over the crust.

4. Bake in a 400F preheated oven about 40-45 minutes. It will be bubbly and hot.

5. Remove from oven and let cool.   

6. Enjoy with whipped cream or a scoop of vanilla ice cream. It's extra delicious outside on a warm summer evening!

Hey! If you like this, you might also like these recipes, too!
Apple Crisp
Bread Pudding
Pecan Pie
Strawberry Rhubarb Pie
Sweet Dessert Crepes


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