Unlike other peach-pie makers, Mom never used spices like ginger, cinnamon or nutmeg in her pie. She wanted the pure, fresh flavor of juicy peaches to come shining through, and it did.
I am truly my mother's daughter because, to this day, the only things I add to my peaches are sugar, flour and a little salt.
Click here for a larger image.
Makes 8 servings of Peach Pie
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour, 15 minutes
- 1 recipe for 10-inch double-crust pie (see below)
- 6 cups peeled, sliced peaches
- 1 1/2 cups sugar or more to taste
- 3 tablespoons all-purpose flour
- 1/4 teaspoon salt
- Heat oven to 400 degrees. Prepare the pie crust, cover with plastic wrap and let it rest for 30 minutes.
- Roll out two pie crusts. Turn one crust into a 10-inch pie pan. In a large bowl, combine peaches, sugar, salt and flour. Pour peach filling into the pan, mounding in the center. Cover with remaining crust, sealing and fluting as desired.
- Cut four slits in the top and brush the top (but not the edges) with milk for a lighter crust or egg wash for a darker crust and sprinkle with coarse sugar.
- Place on a baking pan to catch any drips and bake 20 minutes. Reduce heat to 350 degrees and bake an additional 40 minutes, but start checking at 30 minutes. When pie is bubbly, it's done.
- Cool on a wire rack. Serve warm or at room temperature unadorned or with vanilla ice cream or sweetened whipped cream.