Peach Pie
Is there a homier, more comforting, more luscious summer dessert than peach pie? Here’s an easy, easy version, straight from my Mom’s hand-written recipe.
She baked her pies with the peaches that grew in our backyard. Alas, I can barely get a chili pepper to grow, so I rely on stores and farmer’s markets.
Mmmmm. There were good peaches at the local Farmer’s Market a few days ago.
Ate some. Poached some. Grilled some.
The rest? You can see it here.
Peach pie. Just like Mom’s, although I used white peaches this time and she usually used yellow. No difference really. I just bought the ones that looked good and smelled fragrant.
Peach Pie
8 large, ripe peaches, peeled and cut into slices
3 tablespoons lemon juice
1/2 cup sugar
3 tablespoons minute tapioca
dash of salt
1/2 teaspoon cinnamon
1 unbaked 9-inch pie crust
streusel crust:
3/4 cup flour
1/3 cup sugar
1/2 teaspoon cinnamon
dash of salt
6 tablespoons cold butter, cut into small pieces
Preheat the oven to 375 degrees. Place peaches in a large bowl. Toss the peaches with the lemon juice. Add the sugar, tapioca, salt and cinnamon and toss ingredients to coat the peach slices. Pour the mixture into the unbaked pie crust.
To make the streusel: in another bowl, or in an electric mixer or food processor, combine the flour, sugar, cinnamon and dash of salt. Add the butter and work the pieces into the dry ingredients with hands or a pastry blender (or on low with a flat beater in a mixer, or on pulse with a food processor) until the mixture resembles coarse meal. Place the crumbs on top of the peach filling. Bake for about 45 minutes or until top is golden brown. Makes one 9-inch pie