Baking Delights: Baking breads and treats for your family

Summer Ripe Peach Pie Recipe..or is It a Tart?

by Marye on June 25th, 2008

Here is a sad story with a happy ending..so stick with me.

I went to the grocery store. They had white peaches…RIPE AROMATIC white peaches on sale. I grabbed 13 of them, one for everyone in the house. I mean, who can resist a perfectly ripe peach?

I rarely buy fresh fruit like that. Honestly we can’t afford it. The peaches cost me 12.95. Yeah..just under a dollar each. But they were ripe. right?

So there is a big “THING” at the store. The checker was a teenage disposed princess, we both seemed to be unsure as to why she wasbehind the register. When they finally got someone to bag my groceries he really disliked my canvas grocery bags because plastic is easier.

oh, wahhh.

It was the shopping trip from hell and the only reason I did not lose my temper was because I am gracious and kind and I have the self discipline of a spartan.

I get home only to find that he has put the bananas, tomatoes and peaches UNDERNEATH some canned goods. Yay.

I was not taking them back because then I would have lost my temper. What to do? Peach pie of course, they were pre-smashed.

Now, everyone else in the entire universe might like two crust peach pie but my very favorite is the kind with the streusel crust on the top. Like a dutch apple, only peach. That is why I am unsure if this is a tart or a pie. Whatever. It is good.

I only make peach pie in the summer and only when I cant get fresh, really ripe peaches. Needless to say it is a rarity at our house.

If you have trouble with pie crust check out the pie crust pictorial tutorial and then come back!

Peach Pie 

1 9-10 inch pie crust, unbaked.

3/4 cup white sugar
1/4 cup light brown sugar
1/4 cup  flour
8 cups ripe, fresh peaches, peeled and sliced (for a really awesome taste, grill them first)
1 tablespoon fresh lemon juice
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly ground nutmeg

About 1/2 c chopped pecans-optional

Preheat oven to 350F.

For Filling:

Mix white sugar, brown sugar and 1/4 cup flour in a large bowl. Add the peaches, lemon juice, cinnamon and nutmeg (and pecans if you are adding them) and toss well.

Spoon into a prepared crust .

For Streusel Topping:

1 c. all-purpose flour
1/2 c. firmly packed brown sugar
1/2-1 tsp. cinnamon
1/2 c. butter

Rub ingredients together with fingers until crumbs are formed.  Sprinkle on pie.

Bake at 350 until juices are thick and streusel is crispy

1 9-10 inch pie

Image;Marye Audet

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POSTED IN: Pies, Crisps, Tarts, etc., Quick and Easy, vintage recipes