I first made this pie in 1987 for the Ohio State Fair and it won 3rd place. I call it My Fresh Peach Pie because at the time I used what I thought would make a good pie and later found it’s pretty much the basic recipe. With ripe peaches from the local farm market, it’s simply delicious.
MY FRESH PEACH PIE
- 5 cups sliced peaches (6-7 medium peaches, peeled and pitted)
- 2/3 cup granulated sugar
- 1 Tblsp. all-purpose flour
- 1/8 tsp. salt
- 1/8 tsp. almond extract
- Pastry for 9 inch two-crust pie (Here’s my favorite recipe)
- 1 Tblsp. butter
- 1 tsp. milk
Preheat oven to 375 degrees F
To peel peaches easily and without waste, drop them into very hot water and let stand for about one minute. Remove from water and let drain and cool for 5 minutes. The skin will slide right off.
Peel peaches, remove pits and slice in ½ inch slices.
Place the crust in a 9 inch pie plate and fill with the peach mixture. Dot with butter …
…and place top crust over filling. Seal and crimp edges, brush with milk and cut small vents in top crust.
Place on a large flat pan to catch spills and bake @ 375 degrees F for approximately 45 minutes. Remove to a wire rack to cool.
Servings: 6 to 8