Sweet, juicy Georgia peaches have hit our nearby produce stand, so to appease the masses, I whipped up a Classic Peach Pie.
Peach Pie: A Summer Tradition
Though I continue to struggle with the perfect pie crust, this one comes darned close. As Bill told me when we were newlyweds, “Practice, practice, practice.” I caught on to his subliminal message: please make a lot of pies. Well, I soon learned he wasn’t a fan of coconut cream pie, pecan pie and a few more filled with other “funny stuff” like rhubarb or cherries. Cherry is for KoolAid only. Nuts are for the nutty. Yup, I married Mr. Pickypants. After a few decades of marriage, I had all his food idiosyncrasies down pat. There was a container leaf lard* in the freezer, and that mixed with butter, makes the most flaky, exquisite crust. And with ripe Georgia peaches at my disposal, it was time for my first peach dessert of the season. So glad that peaches have made it to the local farmstands. Crisps and cobblers will come. Let me tell you, Bill was thrilled after his first bite.
A Lattice Crust for the Win
I love weaving a lattice crust over a fruit pie. Each little space reveals the fruit and bubbled up juices and it’s actually easier, for me, than topping a pie with a solid top crust. I’m pretty adept at tearing those or slashing unattractive steam vents. There are those who don’t bother with the actual plaiting process, but I like the presentation created by going over and under with each strip of dough. I’ve referenced Elise Bauer’s tutorial on Simply Recipes before, so pop over to her blog if you’re interested in giving it a try. Of course, you’re welcome to use a traditional solid pastry top, and even a store bought crust if you prefer. I hope you’ll take advantage of the glorious fresh peaches available and treat someone you love to a tasty classic peach pie.
More Amazing Farmstand Food Recipes from My Sunday Supper Friends:
Appetizers, Sides and Salads
- 8 Grain Bread by What Smells So Good?
- Farm Fresh Gazpacho by An Appealing Plan
- Farmer’s Market Potato Salad by Bobbi’s Kozy Kitchen
- Fennel and Orange Salad by Feeding Big – and more!
- Gazpacho Shooters with Avocado and Corn Salsa by The Wimpy Vegetarian
- Grilled Peach Caprese by A Gouda Life
- Grilled Prosciutto Corn by Palatable Pastime
- Peach Caprese Salad by The Joyful Foodie
- Radish Top Pesto by Our Good Life
- Carrot Ravioli with Broccoli-Ricotta Filling by Caroline’s Cooking
- Farmstand Kebobs with Tahini Dipping Sauce by Jane’s Adventures in Dinner
- Gemista (Greek Stuffed Tomatoes) by Curious Cuisiniere
- Halibut with Sugar Snap Peas, Mushrooms and Potatoes en Papillote by Crazy Foodie Stunts
- Spaghetti and Zoodles with Vegetable Bolognese by Hezzi-D’s Books and Cooks
- Spaghetti Squash Shrimp Pesto by Tasting Page
- Sweet Corn Chowder with Crabmeat by The Redhead Baker
- Vegetable and Chicken Shish Kabobs by The Freshman Cook
- Ziti with Bacon and Greens by Cooking Chat
- Chaussons aux Pommes by Food Lust People Love
- Dairy Free Peach Mango Lassis with Coconut Whipped Cream by Cupcakes & Kale Chips
- Lattice Topped Peach Pie by That Skinny Chick Can Bake
- Lemon Curd Raspberry Crumb Bars by Wallflour Girl
- Lemon Tart by Brunch with Joy
- Peach Berry Cocktail by Cosmopolitan Cornbread
- Peach Cobbler with Blueberry Biscuits by Food Done Light
- Raspberry Rhubarb Sweet Rolls by Grumpy’s Honeybunch
- Triple Cherry Crisp by Pies and Plots
*Those in the Indianapolis area can purchase leaf lard at Moody’s Butcher Shops. The lard you find in grocery stores these days is not the same quality as what your grandmother used.
- Pastry for a double crust pie ( I used this recipe)
- 2½ pounds peaches, peeled and sliced
- ¾-1 cup light brown sugar (depending on sweetness of your peaches)
- Juice of ½ lemon
- 2 tablespoons quick-cooking tapioca
- ½ teaspoon vanilla extract
- ½ teaspoon cinnamon
- A few grates of fresh nutmeg or ⅛ teaspoon ground nutmeg
- ¼ teaspoon salt
- 4 tablespoons butter (I forget the butter half the time and consider it optional)
- Mix sliced peaches with sugar, lemon juice, tapioca, vanilla, cinnamon, nutmeg and
- salt. Set aside. Pour into bottom crust and dot with butter.
- Roll one piece of pastry crust into a 12 inch, ⅛ inch thick circle on a lightly floured surface (refrigerate the other disk). Fit dough into a 9-inch pie plate, letting it hang over the edge. Fill with peach mixture and dot with butter.
- Roll out the other piece of dough and place over the filling (or cut into strips and weave a lattice crust); press the crust edges together and trim, leaving a one-inch overhang. Flute edges to seal. Using a knife and make a few air vents in the top crust. Chill for 30 minutes. Preheat oven to 450º.
- Reduce the oven to 375º. Place pie on foil-lined baking sheet. Bake the pie for 30 minutes. Brush the crust with heavy cream and sprinkle with sugar. Bake another 30 minutes or till filling in the center looks bubbly. Cool pie on rack. Serve with vanilla ice cream, if desired
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