Peach Pie

Oh, my.

Peach Pie.

We had this on vacation.  I can't remember what meal preceded it, but what does it matter?

Maybe it was the roasted beef tenderloin.  I'll show you that tomorrow.

I don't have many prep shots for this peach pie, because here's how easy this is: slice peaches.  Toss with sugar, flour and cinnamon.  Pour into a pie shell.  Place pie dough on top.  Crimp edges.  Sprinkle with cinnamon/sugar so it looks like you bought it at a bakery.

Bake.

Eat.  Warm.  With.  Ice.  Cream.

Make this before the peaches are all gone and all the leaves fall off of the trees.  I know I said that yesterday.  I'm already mourning the end of summer.

Oh, and you should make this even if you're not on vaca.

Peach Pie


8-10 peaches, peeled, pitted and sliced into 8-10 slices per peach
1 cup sugar
1/4 cup flour
1 tsp cinnamon
4 T butter, sliced into 8 pieces
1 box of Pillsbury pie dough (2 pie crusts), placed on the counter until room temperature (about 30 minutes)
Additional cinnamon and sugar for dusting on top

Place one pie crust in a deep-dish pie plate.  In a bowl, mix together the sliced peaches, sugar, flour and cinnamon.  Pour the peaches into the pie crust.  Place the butter on top of the peaches.  Cover with the other pie crust.  Crimp the crusts together to seal the edges.  Sprinkle a little cinnamon and sugar on top of the crust and cut 3-4 vents in the top to allow the steam to escape from the pie while baking.

Bake on 350 degrees for an hour until it bubbles through the vents and looks brown.


When it's done, let it cool for 1-2 hours before slicing and serving.  Best served warm with ice cream.