It's peach season, and I got some huge ones at the store the other day and let them ripen over the course of a few days. I originally intended to make a cobbler but changed my mind at the last minute and made a pie instead. I also intended to make my own crust...but the day was going so well and I get cranky when I make pie crust, so I went with the store bought kind instead. It's just so....easy. The pie was a hit with my family, and Tyler and I just polished off the last two pieces a few minutes ago.
Simple Peach Pie
pie crust for a double crust 9 inch pie
5 cups fresh peaches, peeled and sliced (5 large peaches were enough, but you may need more if you have smaller peaches)
1 cup white sugar
1/2 cup all purpose flour
1/2 teaspoon cinnamon
2 tablespoons butter
2 tablespoons white sugar
Preheat oven to 425 degrees. Stir together flour, 1 cup sugar, and cinnamon, set aside. Wash, peel, and slice peaches. Mix peaches together with dry ingredients. Pour into pie crust (I did not prebake the bottom crust, it turned out fine). Dot with butter. Cover with top crust, cut slits in the top, seal the edges. Sprinkle top with 2 tablespoons sugar. Cover the edges with foil or a crust guard to prevent crust from burning. Bake 35 to 45 minutes or until crust is brown and juice begins to bubble through the slits in the crust. You can remove the foil/crust guard for the last few minutes if you want to brown the outer crust a bit. Serve with vanilla ice cream!