A Summer Peach Pie
My daughter Anne goes to the Union County Farmer's Market every Saturday morning. Today she brought back some beautiful fresh peaches. Naturally, I had to make a peach pie. This is a pie that can only be made when peaches are in season. Canned ones won't do. I make it with a baked pie shell. It could be done with a vanilla wafer crust, or to go all out, an uncooked pastry lined pie plate with a lattice top crust. In that case, arrange a lattice crust pattern over the cooked and cooled filling. Cover pie edges loosely with foil. Bake at 400 F. for 40 minutes or until golden brown.
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