Summer is beginning to settle down from the waves of heat and humidity into the softer temperatures of fall. And as I see less peaches in stock in my local supermarket, I begin to think of using up every last bit of summer days and the fruits of the season.
This summer has been difficult for many people. Their thoughts have been occupied with greater concerns than if they can whip up a simple summer dessert for a family racked each day with questions as to how to keep safe, healthy, and make the family budget each month.
However, when we keep to our traditions, we find a sense of comfort and comfort food always brings us back to our place of ease. Peach Pie might not solve the world’s problems, but it won’t hurt either. I found this recipe in Southern Living from years gone by and it is easy to make and uses fresh peaches still in season. I hope you will give this recipe a try and remember to breathe…we are all in this together, so let’s bake together.
So-Easy Peach Pie
1/4 cup butter
7 fresh peaches, peeled and sliced (about 3 lbs.)
1 cup sugar
2 Tbsp. all-purpose flour
2 Tbsp. fresh lemon juice (I used the Real Lemon Brand and found no difference in taste)
1/4 tsp. ground cinnamon
1/2 (14.1 oz. packaged refrigerator pie crust) You can also use some leftover pie crust and cobble it together.
1 egg white, lightly beaten and 1 Tbsp. sugar
1. Preheat oven to 450*. Melt butter in Dutch oven over medium heat, stirring occasionally. Reduce heat to medium-low; add peaches, 1 cup sugar, cinnamon and lemon juice; simmer 7-8 minutes, or until tender.
2. Unroll pie crust on a flat surface.
3. Mix egg white and 1 Tbsp. water together.
4. Pour peach mixture into a 9 inch pie plate or small casserole dish. Place pie crust on top of peach mixture.
5. Brush egg white mixture over pie crust and sprinkle with 1 Tbsp. sugar.
6. Bake in oven for 8-10 minutes or until pie crust is golden brown.
Add whipped topping or ice cream on top of peach pie before serving.
