Wednesday, September 12, 2012

Last of the Peaches

This morning I asked my husband, "Should I make peach salsa or a pie?"  He looked at me with an expression that said, "Why is this even a question?"

Pie it is.

Look at that nice and flaky crust!
This was the first time I made a peach pie in my life.  In the theme of "everything is better when it's baked in a pie," I just have to say that this was fabulous.  It might even tie apple as my all time favorite pie flavor.  I used my standard pie crust recipe but decreased the salt to 1 teaspoon from 1.5 because the apple pie I made a week or so ago was a little salty.  I sliced 5 cups of peaches and mixed in half a cup of confectioner's sugar, 1/3 cup of flour and half a teaspoon of cinnamon.  I used the same baking times and temperatures as the apple pies:  cover the pie and bake 15 minutes at 425, then 15 minutes at 375, then remove the foil and bake another 30-40 minutes at 375.


1 comment:

  1. Looks good! Peach pie sounds like a good idea but the peaches are high here right now.


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