2015 was my year of pies. It was the first New Year's Resolution I've EVER kept. I'm a little sad to say SINCE December I haven't made another one until this week, with my handsome hunk of a husband. Full disclosure: he came up with this recipe and did most (ahem, all, ahem) of the work, (except for rolling out the crust)...What can I say, I have probably used up all my die-hard-pie-baking-motivation with the twelve I did last year! ;)
6 Fresh Peaches
1/3 Cup Flour
2/3 Cup Sugar
2 Tbsp Half & Half
¼ cup Brown Sugar
Store Bought Flat Pie Crust (to save time), OR you can use my Grandmother's recipe here
-Bring a pot of water to a rolling boil. Score the bottom of the peaches with an X, not too deep, just enough to pierce the skin. Place in boiling water for 60 seconds, and remove with a slotted spoon. When the peaches are cool enough to handle, gently peel the skin. Slice the skinless peaches into eighths, or whatever size peach you like.
- Place in a large bowl. Add the flour, sugar and cinnamon to the peaches and gently toss until combined. Roll out the pie crust into a 9 inch circle. Pile peaches in the middle of the crust leaving about 2 inches of crust to the edge. Fold the edge of the crust around the peach filling. Brush the edge of the crust with half and half, sprinkle crust and top of peach filling with brown sugar.
-Bake at 375 degrees for 30-35 minutes or until the crust is golden brown.
This recipe works with many different fruits, blueberries, strawberries, apples, etc. Don’t feel confined to peaches! If you've given this recipe a go, leave a comment! We would love to hear what kind of fruit YOU used!