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I was scanning my shelf of cookbooks tonight, when this one, the Complete Pie Cookbook leaped out at me. Being that we are approaching the end of the summer, the bounty of summer fruit is slightly overwhelming. Peaches, plums, nectarines and blackberries are cheap and gorgeous right now. Baking a pie is one good way of utilizing some of the summer abundance and make your friends and family happy at the same time.
The recipe after the jump is from a section called Peach Pies for Summer Suppers. The introduction to that section says, "Peach pie is a reward tired and hungry men who have worked late in the field trying to finish a job really appreciate. A cool evening and a peach pie are country joys to sample together."
photo by Marisa McClellan Old-Fashioned Peach Pie
One of summer's best treats. For a pretty pie, use a latticed pastry top.
Pastry for 2-crust pie (use whatever recipe you like best)
3/4 cup sugar
3 tablespoon flour
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon salt
5 cups sliced fresh peaches (you can substitute nectarines if they look better)
1 teaspoon lemon juice
1/8 teaspoon almond extract (optional)
2 tablespoons butter
Combine sugar, flour, cinnamon, nutmeg and salt. Add to peaches; sprinkle on lemon juice and almond extract. Pour fruit into a pastry-lined 9 inch pie plate. Dot with butter. Adjust top crust, flute edges and cut steam vents. Bake in hot oven (425 degrees) for 40 to 45 minutes, until the peaches are tender and the crust is brown.
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8-16-2007 @7:50PM Janis said... Farm Journal always had some old fashioned wonderful tasting dessert recipes.
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8-17-2007 @1:13PM ann marie said... i love pie
this is my current favorite.
Ingredients;
pre made pie crust, 2 come in a box
1 can of dark cherry pie filling
half a bag of frozen dark cherries
half a bag of frozen mixed berries
half a cup of sugar
half a cup of chambord
half and half
sanding sugar
mix the filling, frozen berries, sugar and chambord and let sit all morning
place one crust in the pie plate, add the filling, put the 2nd crust on top and crimp the ends.
i cut a heart shape out of the top crust and lay it to the right of the heart hole.
brush half and half or cream on top of the whole crust.
sprinkle with sanding sugar (this gives it a pop tart quality i love.)
put a pie rim protector on top (i use foil)
bake at 375 degrees till you can see the bottom crust is brown and the filling is bubbling.
take off crust protector and bake off another 5-8 minutes.
let it cool
serve with dulce de leche ice cream
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