Fresh Peach Pie Season in Indiana

Fresh Peach Pie

I always think of my Grandma making this kind of pie for some reason?  Don't know why, but it is a REALLY GOOD pie.  Brian said he wanted on and since I have a bounty of fresh peaches this year I was happy to make it for him.  Our youngest son Joel was happy to see it on the counter waiting to cut.  Here is how I made it.

Prepare your favorite pie crust or one of mine, Cherry Pie and Crust, 7/710  or Pastry for three Pie Crusts, 2/12/12.

Prepare 6 C. fresh ripe peaches (peel, pit, and slice)
1 lemon juiced
4 T. flour
1/2 C. brown sugar
1/2 to 3/4 C. sugar (depends on sweetness of the fruit) + more for sprinkling
1/2 t. cinnamon
1/2 t. vanilla
1/4 t. salt
2 T. butter

Preheat the oven to 400 degrees F.   Roll the bottom crust, draping into the pie plate but do not trim.  Set aside.

Squeeze the lemon into the bottom of a large bowl and toss the peaches well in the juice.  This will prevent the peaches from becoming dark.  Add the flour, both sugars, cinnamon, vanilla, and salt.  Stir together until well combined and spread into the waiting crust.  Dot the fruit with bits of the butter evenly.

Roll the top crust and either cut vents into a solid crust or cut into lattice.  Place the top crust and crimp the edges, then trim.  Sprinkle the top with sugar and bake in the preheated oven for 45-50 minutes.  Reduce the heat to 350 and bake an additional 15-20 minutes until the fruit is seen to be bubbling.  Remove from the oven to cool.  Serve warm or cold, plain or topped with ice cream or whipped topping.  Serves 6-8.