Peach Pie Time!

It's that time of year!  I know it's hot out there but this is worth cranking up the air for.  You can make it earlier in the morning too.  I must confess I've never made a peach pie...yep all sorts but never peach.  I really wanted to try it. I must admit it will never be my favorite, but it's not bad.  I think years ago I must have had a very bad congealed mess of a pie and wrote this pie off.  I have definately changed my mind.  Thanks Aunt Ruthie!  If you want more recipes you can download her Watermelon and Fireflies book for summer ideas, decorating and more.  She is such an inspiration to me.  I love that she loves the Lord and shares her gifts with others. 

Peach Pie

Use your favorite pie crust.  I like Pillsbury if I'm in a rush.

10 farm fresh peaches (I used 7 large ones)
2 Tbsp. Minute tapioca
1-1/2 cups of sugar (depending on the sweetness of your fruit)
2 Tbsp. of cornstarch
dash of nutmeg
2 additional Tbsp. of minute tapioca to sprinkle in bottom of crust
egg white or cream, decorative sugar  optional

Directions:  Using a knife make an X in bottom of peach. Place peaches in boiling water for about 30 seconds to loosen skin.  Peel and slice peaches.  Add sugar and other dry ingredients and allow to stand.  Mean while prepare the crust.  Add minute tapioca to bottom, add peaches and then put 2nd crust on top.  Crimp, scallop or lattice the top crust.  I used a cookie cutter to allow a vent. Brush with egg wash and sprinkle with sugar.  Bake in a 375 degree oven. Bake for 1 hour, loosely cover with foil if needed so crust doesn't over brown. The pie will be done when you see the juices bubbling up! Don't forget that essential ingredient, Love...;)  Serve with a big scoop of vanilla icecream.

Blessings,

Carey