Thursday, August 28, 2014

Peach Pie

Peach Pie
   It's peach season! If you haven't been to your local farmers market or the nearby grocer you better get there soon. Peaches are in full swing right now and they don't last long.

     I went to Bob's Produce Ranch to get my peaches. Bob's Produce ranch is a little grocer in my town that sells some of the best produce around. They also have a fabulous meat market too. But this time my mission was to get some peaches.

     Colorado peaches sell for about $40.00 a crate. That is so expensive and if you're going to buy a crate you better make something with them because you'll never be able to eat them all before they start to go bad.

     I did not, however, buy a crate this year. Instead I bought about 6 peaches that was going for $3.49 a pound and then I bought a crate of bruised peaches for $5.49. These bumped and bruised peaches were great for making peach pie. In fact I ended up making 2 peach pies in less than one week.

     I've never made a peach pie before, but I thought it couldn't be too hard. My guess was completely right. It was super easy to make the crust and peeling and cutting up the peaches was very easy too.

     The recipe that I used was from my handy dandy Betty Crocker Picture Cookbook. It is my trusted cookbook when I'm not sure how to go about making something. It also has some very good pictures for you to look at so you have an idea of what to do and how it should look.

     So why not make yourself a peach pie while it's peach season. It's easy and it tastes amazing!!!

Pastry Crust for Two-Crust Pies
For an 8"pie
1/2 C sifted flour
3/4 t salt
1/2 C shortening
3 T water

Mix together the flour and salt. Cut in the shortening using a pastry blender until it looks like course particles the size of peas. Sprinkle with water a tablespoon at a time mixing lightly with a fork until the flour mixture is moistened. gather dough together with the fingers so it cleans the bowl. Press into a ball. Roll out or keep in waxed paper in refrigerator until needed. (I put in refrigerator and roll out once the peach mixture is ready. I cut the dough in half and roll the dough ball in between wax paper.)

Peach Filling
For an 8" pie
3 C peaches peeled and sliced
2/3 C sugar
1/3 t cinnamon
1 T flour
1 T butter

Mix the peaches, sugar, cinnamon, and flour together. Pour into pie shell. Dot with butter. Put top crust on and cut slits on top. Bake at 425 for 35 minutes or until crust is golden brown.
Cool pie on wire rack. Serve slightly warm. This pie should be refrigerated once cooled.