Seeing Peaches at the farmers market triggered memories of my Mom's and Grandma's summertime peach pies. Priscilla had a peach tree in her backyard in California and loved to eat them fresh. Those triggers were all that Priscilla needed to recreate a delectable summer pie.

Our dog Charlotte loves food!  Especially pie!

Peach Pie Recipe

This peach pie recipe was given to me by a friend who likes to look at the food blog site called “Smitten Kitchen”.  It is a lovely recipe and I have played around with it through a few pies now.  I just made one adjustment because of personal preference. Instead of doing the boiling process to remove the skins from the peaches, I just peeled the skins.  I found that boiling the peaches make them too mushy by the time the pie is baked.  I guess if you have really firm peaches this process would balance out the firmness of the peaches. But I wanted a firmer peach in the pie. The recipe did say if you wanted a sweeter pie you could use 1/3 cup each of white and brown sugar.  I found that this amount of sugar was just right.  And in the making of the crust I added 1/4 cup of vegetable shortening. To finish I make a wash made of egg and cream and brush it on the crust and then sprinkle large coarse sugar on pie.

Crust—yields two 9 inch 

2 1/2 cups of all-purpose flour

1 Tablespoon of granulated sugar

1 Teaspoon of table salt

3/4 Cup of butter

1/4 Cup of vegetable shortening

4 Tablespoons to a 1/2 cup of ice water

Filling

Approximately 6 to 8 peaches

1 Tablespoon of fresh lemon juice

1/3 cup of granulated white sugar

1/3 cup of brown sugar

1/8 Teaspoon of ground cinnamon

A sprinkle of nutmeg

1/8 teaspoon of table salt

And I used the 2 Tablespoon of minute tapioca ground in my coffee grinder (which the recipe suggests).

To finish

2 oz of cream

1 egg

Coarse granulated sugar