It's summer! <cue song> San Francisco sadly didn't get the memo, but the rest of 'Merica did. Luckily I'm headed to a MUCH hotter climate this weekend..although, it's supposed to be 109 degrees one of the days. I might die of gingeritus.
Summer means most fruit is in season which means people start baking fruit pies! Score. In light of this, I made a peach pie with my mom over the 4th of July weekend. The recipe is from a friend of hers who's a bake-a-holic, so I knew it would be gold. The key is to have fresh peaches preferably from a farmers market or home garden. Side note: for the crust, we bought 2 Pillsbury Refrigerated Pie Crusts to save time, but if you feel inclined to make your own, this recipe looks amaze.
Summer Peach Pie
Yield: Makes 8 servings
5 cups peeled & sliced peaches
1 teaspoon lemon juice
1 cup sugar
¼ cup flour
¼ teaspoon cinnamon
2 tablespoons butter
1 tablespoon milk (for top of crust)
1 tablespoon sugar (for top of crust)
1. Place bottom layer of pie crust into pie dish.
2. Peel and slice peaches into medium sized bowl, stir in lemon juice, set aside.
3. Combine sugar, flour and cinnamon in separate smaller bowl. Pour over peaches and stir.
4. Plop mixture in pie dish with crust, dot with the butter.
5. Weave lattice crust on top. Pro Tip: start in a "corner" and alternate strips going perpendicularly. Trim any excess. Pinch edges for flare
6. Brush the lattice crust with 1 tablespoon of milk, sprinkle with 1 tablespoon of sugar, dot with butter.
7. Bake at 425 degrees for 35-45 minutes until it is bubbling.
8. Serve warm with a scoop of vanilla ice cream. Anything á la mode makes everything better.