I've never made peach pie before, so I was nervous when I embarked on the challenge. I got Fredericksburg peaches from a farm stand on 620. I blanched them, then peeled the peaches, tossed them in a mixture of flour, brown sugar, and cornstarch.
I rolled out the pie shell I'd gotten from Central Market, and put it gingerly over the pie plate that my husband got me. I fluted the edges a little. And then I followed the recipe below, doubling the mixture called for.
3/4 cup white sugar
2 tablespoons butter, softened
1/3 cup all-purpose flour
1/4 teaspoon ground nutmeg
6 fresh peaches - pitted, skinned, and sliced
1 recipe pastry for a 9 inch single crust pieCream sugar and butter or margarine together. Add flour and nutmeg; mix until mealy. Spread 1/2 of mixture in pie crust. Arrange peaches on top of crumb mixture. Sprinkle remaining crumb mixture on top of peaches.
Bake at 450 degrees F (230 degrees C) for ten minutes. Reduce heat to 350 degrees F (175 degrees C). Continue baking for 40 minutes, or until brown.
The pie was amazing, and even better with a scoop of Blue Bell ice cream last night. I had another slice of the pie this morning for breakfast. It doesn't look bad for a first try, does it?
What's For Dinner is a community diary on Saturday evenings about 7:30 pm EST where cyber friends get together and discuss food and share recipes. Pull your chair up to the table and leave politics at the door. Pour yourselves a drink and relax. What's for Dinner at your place tonight?
