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Tuesday, July 2, 2013

Homemade Peach Pie Recipe

 
 

What do you do with half a bushel of fresh South Carolina peaches? In our home, my children eat them like you eat an apple... fuzz and all! And I peel and slice the juicy fruit to have with breakfast, lunch, and dinner. And sometimes... we make peach pie:)




This is the way my mom taught me to make homemade peach pie. And her mom taught her... and on and on and on. I can vividly remember making pie at our kitchen table. My mom slicing peaches while I used a fork to mix the crust until it was just crumbly enough. She always let me taste a bite of the crust before we sprinkled it over the pie. This is one of those recipes I just whip together by memory.

Homemade Peach Pie
8-10 fresh peaches
1/2 c. sugar
1/2 c. flour
1/2 stick butter (4 Tbsp.) , softened
dash of cinnamon

Preheat oven to 350 degrees.

Rub a pat of butter over the bottom and sides of a shallow pie plate to make it non-stick.

Peel peaches and then slice them into the pie plate. I use as many peaches as it takes to fill the pie plate to the top. Usually 8-10.




In a medium bowl mix sugar, flour, and softened butter with a fork. I cradle the bowl in one arm and use the other hand to press the mixture against the side of the bowl with a fork. This mixture will eventually get very crumbly. Continue mixing until you do not see any big lumps of butter.

Pour the flour mixture over the peaches. Use a fork to gently spread the mixture over the top of the pie. Do not press down too much... you want the crust to be light and crumbly.




Sprinkle a dash of cinnamon over the flour mixture. And you can add a few very small slivers of butter to the top of the pie if you would like too.

Bake the pie on the center rack at 350 degrees for 35-45 minutes. (I always put it on top of a cookie sheet in case it runs over.) At first, it does not change much, but after the pie has been in the oven a while, the juice starts to flow out of the peaches and you will see it start to bubble around the edges. I like to continue cooking until the crust is golden.  Let the pie cool down for a bit (at least 10 minutes) before serving.




This pie will make your family happy and your home smell heavenly!
I hope you enjoy!
Please let me know if you have any questions about the recipe. I will be happy to reply.

xoxo Elizabeth

8 comments:

  1. Elizabeth...my hubby loves loves loves peach pie! We wait every summer for the first batch of fresh peaches to arrive at the farmer's market.

    I can't thank you enough for this recipe! I have always made a two crust pie with a recipe from my grandmother's recipe book, and it is delicious. Now I have a new one to make! Can't wait!

    Thanks for the recipe, friend!

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    Replies
    1. You are welcome! This recipe is just so easy... I hope you enjoy it as much as we do!
      Have a great day, sweet friend!

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  2. That looks so yummy! I have never tried a peach pie. I do make a good apple pie using Betty Crocker's recipe - Golden apples are yummy. Sadly, my baking has been lacking lately...but maybe this will get me baking!

    Glad you are back!

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    Replies
    1. Thank you, Jane! It is good to be back. I hope I have inspired you to bake again! This recipe is so fast and does not make too much of a mess... I think that is one of the reasons why I enjoy it so much. My son has been asking me to make an apple pie. I promised him I would and the golden apple recipe sounds good! Thank you!

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  3. Oh hooray...I have a 25lb box of freestone peaches that arrives on Saturday morning and I was just looking for peach recipes on Pinterest. Trying this one Sunday! Thank you!!

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  4. Thank you for sharing. I can't wait to make this pie :)

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  5. Yum, yum, yum, yum! I will definitely try!

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  6. Sounds delicious Elizabeth...peaches are yummy! Hope you are having a great week? J xx

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