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 McClellanOld-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.
10 More Dirty Restaurant Tricks
5 Things You Didn't Know About Turducken
10 Catchiest Food Jingles We Love to Hate
