I made a Peach Pie! I’m sure you could tell that from the title and all, but I’m kind of excited about it!
It’s hard to believe, but this is my first real pie pie I’ve posted on the blog. I have a Strawberry Cream Pie, which is fruity, but not the same kind of traditional pie that I think of when I think of a true fruit pie. Most of the other pies I’ve made are either frozen or custard based. So yea, I pat myself on the back for this one. Feels like a milestone and accomplishment. 🙂
I don’t know about you, but with school starting so soon, it feels like summer is coming to a quick end. And not like a kid’s summer – that’s definitely ending – but like the warm weather. I know we still have a couple months of it left, but I’m already trying to enjoy the remaining fruit deals while they last. I want ALL THE FRUIT!
My dad is a huge fan of fruit pies and cobblers. He would easily take a slice of pie over a cupcake (one way that we differ). His mom used to make them a lot when they were growing up I guess, so he is always drawn to them. My mom isn’t much of a baker and I don’t think I’ve ever seen her make a pie. Nor would she have any desire to (no offense mom 🙂 ). So I’ve been looking forward to making this for my dad – and peaches are his fave.
I won’t lie to you, peeling the peaches is the worst part. You definitely have to want to make this pie because of all the peeling. It’s not just peach pie, it’s a love pie. Why? Because if you don’t love the person you’re making it for (which could totally be yourself, I know I love myself enough to make me a pie), then you won’t do it.
The hubs actually helped me peel the peaches. He was pretty pumped about the pie too. Brownie points right there. He got into figuring out the best way to do it and trying to demonstrate it for me. Goofball.
However, once the peaches are peeled, this pie is pretty easy to throw together. Especially if you use a Pillsbury pie crust, like I did. It’s mostly combining ingredients and throwing it into a pie crust. I made a lattice top because it’s so pretty, but you don’t have to.
What you do need to do though is not forget the step where you freeze the pie before putting it into the oven to bake. I forgot the first time, and my filling bubbled over and it ended up not looking as nice as I would have liked. Still tasty, just not super pretty. Once I remembered to freeze it though, it turned out beautifully! And delicious!
My dad absolutely LOVED this pie. “Just like Ma-Maw made it,” he said. He couldn’t resist it – morning, noon or night. I get my sweet tooth from him and it really doesn’t matter what time of day it is.
The hubs loved it too! It was an all around hit for all peach pie lovers and pretty solid for my first fruity pie. I see more in my future.
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- Yield: 8 Servings 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
- two 9 inch pie crusts (1 box)
- 5–6 large peaches (about 4 cups)
- 1/2 cup packed brown sugar
- 1/4 cup sugar
- 1/4 cup flour
- 1/8 tsp salt, optional
- 2 tsp cinnamon
- 1 tbsp butter
- 1 egg, beaten
- 1 tbsp sugar, for top
Recipe modified from Southern Living Magazine.
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Recipes from friends:
Peach Maple Walnut Ice Cream from Beyond Frosting
No Bake Dulce De Leche Cheesecake with Caramelized Peaches from The Food Charlatan
Peaches and Cream Crostata from A Kitchen Addiction