Peach Pie Monday

Last week when we went again to the farm stand for more corn, I also picked up some peaches. I was hoping to bite into one and have the juice run down my arm and dribble off my chin like it did in the "good old days." Back then my dad would bring home bushels-full of them from the farms for canning and jam making. I don't do that anymore like Mom and Grandma in the past, but I did learn how, and put up my own for many years.

But! I changed my mind. I decided I had just enough peaches for a pie, and I thought correctly. Another trip is in order, now for more. I want to feel the dribble.

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Peach pie for lunch! With a dollop of vanilla bean ice cream on top.

Recipe:

Peach Pie

Ingredients

• pastry for a double-crust 9-inch pie 
• 5 cups fresh peaches, sliced 
• 1/4-1/2 teaspoon lemon juice
• 1 cup sugar 
• 1/2 cup all-purpose flour 
• 1/2 teaspoon cinnamon
• dash of nutmeg 
• 2 tablespoons butter 
• 2 tablespoons sugar 

Directions

1. Preheat oven to 425° F.
2. Stir together flour, 1 cup sugar, and cinnamon and set aside. 
3. Wash, peel, and slice fresh peaches.
4. Add lemon juice. 
5. Mix together peaches with the combined dry ingredients. 
6. Turn into pastry-lined pie pan and dot with butter. 
7. Cover with top crust, cut slits in it, seal the edges. 
8. Sprinkle top with 2 tablespoons of sugar. 
9. Bake 35 to 45 minutes or until crust is brown and juice begins to bubble through the slits in the crust.