Did you know that today is National Peach Pie Day!?
I’m born, raised and still live in Georgia, which is the Peach State, so I’m particularly fond of all-things-peaches!
Now, let’s talk pie…
Specifically, Peach Pie…
Mouth watering goodness that’s so easy to throw together, because really, the peaches do all the work…
My pie plate is deep so I doubled the recipe (which I’ll give you in 5 seconds!)…
I snagged my peaches at the local farmer’s market, they were fresh picked and perfectly ripe (I put them inside a paper bag) in 2 days… I can’t get enough of this year’s peach crop…they are absolutely divine.
Oh, and see these adorable canisters!? I got them from Ginny’s…
Peach Pie, like her sister, Apple Pie, is really pretty with a lattice top crust…
And at the end, I like to brush on a bit of cream and sprinkle on a bit of coconut sugar…
The house smelled like somebody’s grand-ma was baking…(and somebody’s grand-ma was baking!)
Are you hungry yet? Let me give you this recipe and then tell you about the GIVEAWAYS!!!
~~~Double this recipe for a deep dish pie~~~
8 med. to large Ripe Peaches- peeled – pitted and sliced
1/2 Cup All Purpose Flour (use cup4cup gluten free flour if making GF)
1 Cup Sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
Cream (for brushing on top crust- can use milk)
Coconut Sugar (Palm Sugar) for sprinkling on top *you can use brown sugar
Ready Made Pie Crust (use a Gluten Free crust if making GF)
Preheat oven to 450
Put 1 pie crust in pie plate- gently pressing and making the edges pretty! Pierce bottom and sides of crust with fork several times.
Place sliced peaches in large bowl and add the flour, sugar, cinnamon and nutmeg- toss to mix well.
Pour the peach mixture into your pie plate
Cut strips out of the 2nd prepared crust and lay a lattice pattern- over and under…
Bake for 15 minutes and then reduce heat to 350 and bake for 30-35 more minutes – until the center is bubbly and the top is brown.
***If the top or edges start to brown to quickly, cover them with foil***
Let pie cool on wire rack for at least 2 hours…
Serve and enjoy! (the inside won’t be firm…it is gooey and warm and wonderful though!)