A classic and delicious pie.
- 5 cups fresh peaches (peeled and sliced)*
- 1 cup granulated sugar
- 3 tablespoons all-purpose flour
- 1/2 teaspoon ground cinnamon
- pinch ground nutmeg
- pinch salt
- 2 discs Pie Dough (You can find my pie dough recipe here).
* If peaches are tree-ripened, they will be juicier. In this case, increase flour to 4 tablespoons.
|Preheat oven to 400 degrees. Roll out one pie dough disc on a lightly floured surface to 1/8-inch thickness. Drape pie pan with dough. Set aside and keep chilled. Peel and slice peaches and place in mixing bowl. Add remaining ingredients and gently toss until all ingredients have been mixed in with the peaches. Pour filling into pie shell. Roll the remaining dough to 1/8-inch thickness. Drape over peach filling. Trim, leaving 1/2-inch overhang, fold under, crimp edges and poke holes in top with a fork. Bake until filling is bubbling in the center and crust is golden brown - 45 - 50 minutes. (If the peaches used are tree-ripened, the pie may take longer to bake because the peaches will be much juicier. If this is the case, cover the crust with foil once it's golden brown and continue to bake until the center filling is bubbling). Cool on wire rack.|
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