Friday, August 1, 2008

Peach Pie

My daughter came home with a bag full of fresh peaches from a day camp field trip to Chiles Peach Orchard. Way too many for the family to eat, so naturally, I made a pie.
  • 6 cups fresh peaches, peeled and sliced.
  • 1 1/2 cups sugar
  • 1/4 cup flour
  • 1/2 teaspoon nutmeg
  • 3/4 teaspoon vanilla
  • 3 tablespoons butter
  • double recipe pie crust
Line pie pan with crust. Mix peaches, sugar, flour and nutmeg and let sit for 30 minutes or so, until it gets syrupy. Cook to boiling over medium heat, then lower to low and simmer 10 minutes. Stir in vanilla and butter. Pour peaches into crust. Slice second crust into strips and top lattice style. Bake at 425 degrees for 10 minutes, then lower heat to 350 and bake another 20-30 minutes, until crust browns.

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