Yum... Peaches are here. I bought this huge box of peaches from a little produce stand on the side of the road right outside of Athens, Alabama. Isom's orchards. They are really well flavored peaches.... rich and succulent. My husband ate 3 right when I got them home. As soon as I got home with them I immediately started searching the cookbooks to find that "perfect" peach recipe. After considering a peach trifle, peach upside down cake and a peach pavola I finally decided to try my h and (again) at a good old fashioned pie. As you may know, I have a serious pie crust handicap...... it's just something that no matter how much I try, I just can't get it right. I have tried several different pie crust recipes, but it always comes out wrong. Never flaky and crisp like promised. Never. And this one was no different.....
The filling, though, certainly made up for the cardboard like crust. Those tasty peaches married beautifully with the sugar and cinnamon.... and smelled oh so delicious as it was baking. I want to make this again but with a ready made pie crust.... I am so tired of ruining perfectly good pie fillings with my horric attempts at crust.
WHY CANT I GET IT RIGHT??! CAN SOME OF YOU PLEASE HELP ME WITH THIS PROBLEM? DAMN THE PIE CRUST... AND DAMN MARTHA STEWART FOR MAKING IT ALL SEEM TOO EASY.....
Ahem.... sorry about that... a brief moment of crust induced insanity. Anyhow, as I was saying, this filling is really really good. But you know, I think it has a lot to do with the quality of peaches. So when you try it, make sure you have fresh juicy peaches with a strong flavor. Those pitiful little ones at the local grocery store won't make the cut....
Fresh Peach Pie
5 Â½ cups fresh peaches, sliced
1 cup sugar
Â¼ cup all purpose flour
Â½ teaspoon cinnamon
3 tablespoons butter
1 teaspoon vanilla extract
Combine first 4 ingredients in a saucepan; set aside for syrup to form. Bring mixture to a boil; reduce heat and let cook for 10 minutes or until peaches are tender. Remove from heat and add in butter and vanilla, stirring well.
Roll out half of your pastry and fit inside 9 inch pie plate. Spoon filling in.... Cover with other half of pastry and bake at 425 for 15 minutes. Reduce heat to 350 and bake 25 to 30 more minutes until crust is lovely and browned.