It is fresh peach time in our little corner of the world, and some of the best come from Chambersburg, Pennsylvania, an area known for micro-climate, soil and slopes conducive to growing sweet, juicy, high-quality peaches. Though Chambersburg is about three hours from Mars, we have a local feed store (that I frequent for bird food) whose owner has a connection and receives fresh peaches and several varieties of plums for just a few weeks every August from a farm in Chambersburg.
Fresh warm peach pie a la mode is one of hubby’s all-time favorite desserts. He is a fruit pie lover, and peach is at the top of his list.
I was happy to have an opportunity to bake a pie in my less-than-usual spare time this weekend.
You see, we got a new family member Saturday morning…
Meet Charlie. We rescued him from a shelter about an hour and a half away. They believe him to be about a year old. Day one, he was very shy, but warmed up quickly enough to actually help himself to jumping up and snuggling right in between hubby and me at bed time. (not sure how long that is going to fly!)
Day two found him to be 45 pounds of galloping, fetching and retrieving exuberance. His confidence is growing, and his puppy-ness kept me busy.
He was right by my side in the kitchen while we made this yummy pie for “dad.” We were both in our happy place!
Enjoy the old-fashioned taste of this classic recipe from our family to yours.
Old-Fashioned Fresh Peach Pie
- Double Pie Crust Recipe (here is my simple recipe for successful flaky pie crust)
- 5 cups sliced fresh blanched peaches
- 1 fresh lemon
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1/2 cup flour
- 1/2 tsp cinnamon
- 1 Tbsp butter
Preheat oven to 450 degrees F.
Blanch, peel and slice peaches. (To blanch, place peaches in boiling water for 3-4 minutes, then remove with slotted spoon and place immediately in large bowl of ice water. The skin will slip right off. )
Mix peaches, sugars, juice of lemon, flour and cinnamon in bowl and let set aside while you prepare pie crust
Line pie pan with one crust. Add filling. Cut remaining crust into strips to form lattice top. Brush with milk, sprinkle with a little white sugar.
Cover edges of pie with aluminum foil to prevent pie crust from burning or overbaking.
Bake at 450 degrees F for 10 minutes. Reduce heat to 350 degrees F and back for another 30-35 minutes. Remove aluminum foil during last 10 minutes.
Peach pie is good served warm or cold, and especially yummy with a scoop of vanilla ice cream.
Cheers & Hugs,