During hurricane Irene we decided that we should do some cooking, baking and of course… eating.  Because of all of the flooding, we had to use what we had in the house.  This can sometimes be a challenge.  With 4 kids, the fridge never has what I need, when I need it.  I often have to run out and buy one thing for a recipe, if not more.  So it was a miracle that we were able to pull anything together.  We researched a lot trying to find a great recipe that we had all of the ingredients for.  We discovered a recipe for, “Simple Peach Pie” which was just that!

History of the recipe:

As we all know each recipe has a history.  I was lucky enough to find this peach pie recipe on food.com.  The history does not stop there though.  I found it interesting that the person who posted this recipe found it at their local far.  When buying peaches at Lynd’s farm they were given this recipe for simple peach pie.  I would love to know where the Lynd’s got the recipe but we may never know!  Either way this is a simple, delicious peach pie… so thank you to Lynd’s Farm and thank you to whom ever posted this post on food.com

Recipe:

Serves: 8

Prep time: 15-20 minutes

Baking time: 35-45 minutes

I ngredients:

Pastry for a double-crust pie *need a pie crust recipe?  Click here

5 C. Fresh Farm Peaches, sliced ( this was about 6 average sized peaches)

1 C. Sugar (you can substitute Splenda for dietary purposes)

1/3-1/2 C. all-purpose flour (we used 1/3 C. but I would suggest more if you are looking for your peach pie to be less runny)

1/2 tsp. Cinnamon

2 TBSP. Butter

2 TBSP. Sugar

Instructions for Peach Pie:

1. Preheat oven to 425 degrees F.  Remember Preheating takes about 10 min.
2. Stir together flour, 1 C sugar and the cinnamon and set to the side.
3. Wash, peel, and slice your peaches.
4. Mix peaches with dry ingredients for an even distribution.
5. Turn mixture into pasty lined pie plate
6. Cut up butter and evenly place over pie filling mixture.
7. Cover with top pie crust, cut slits and seal the edges with either your fingers or a fork.
8. Place foil over pie edges to assure that they do not over brown.
9. Bake for 20 minutes
10. remove foil from edges and bake for an additional 15-25 minutes.
11. Pie is cooked when crust is brown and juice begins to bubble through the slits in the crust.

I hope that you enjoy this peach pie as much as we did.  Rob was happy that it was not “slimy” as other peach pies can be.  It was fresh, delicious and best of all… easy to make.  This pie can be frozen for future use after it is cooks.  We are thinking about making another one and freezing it until late fall when you want a taste of

summer back!  One more great thing about this peach pie is that it is only 191 calories per serving.  So you can have a slice of peach pie with minimal guilt with most weight loss plans!

Becca

Related articles

• Hurricane Irene Peach Pie (askbecca.com)
• Perfect Pie Crust (askbecca.com)
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