Did you know today is National Peach Pie Day?
Peach pie is a quintessential treat. Each August I look forward to a slice of warm peach pie topped with a scoop of vanilla ice cream.
While on a recent drive to the Mississippi Gulf Coast, we stopped at a roadside vendor to buy a large basket of peaches. The next day Mark text saying he almost drowned when he bit into his delicious juicy peach!
Imagine in the 19th century, many families in Georgia considered fruit pies a good hearty breakfast before heading out into their fields to work.
Personally, I like all things peach. It was tradition at my Grandma’s cottage to have peaches, sour cream and brown sugar. Don’t knock it until you try it! Now, I substitute the sour cream and brown sugar for vanilla yogurt.
Someday I’ll have an ice cream maker and will finally be able to create the peach based ice cream of my dreams.
Meanwhile, I will savor peach smoothies, peach muffins, peach crisp/cobbler, peach jam, frozen peach daiquiris, peach salsa and of course, peach pie.
My friend Gail taught me how to make my first peach pies around 1985. We met at our first ‘real job’ and quickly became friends. Actually, it was Gail who also taught me to do counted cross stitch.
Looking back, I’ve often been thankful for this Godly woman who came into my life when I really needed a friend. She walked with me through years of infertility and shared in the joy when that call came saying I was pregnant. Later Gail took me to the hospital where I spent 8 weeks on bed rest due to toxemia and was my constant rock when my son died. Over the years, there were more babies for each of us, divorces and remarriages. We’ve lost track of each other and reconnected again years later. Although we both live thousands of miles a part, I think of her often, especially in August, the peak of peach season.
NOTE: This recipe makes 4 pies (although one year we made 24). We froze the unbaked pies and were able to enjoy year round.
- 16 cups fresh peaches peeled and cut
- 2 tsp ascorbic acid if freezing
- 3-1/2 cups sugar
- 1/2 cup +2 tbsp quick-cooking tapioca
- 1/4-1/3 cup lemon juice
- 1 lb shortening
- 5 cups all purpose flour
- 1 tsp salt
- 1 each egg beaten
- 1 tbsp white vinegar
- Combine ascorbic acid & sugar.
- Gently toss peaches together along with the tapioca, lemon juice and salt. Mix well.
- Combine flour, salt and shortening in a mixing bowl.
- Beat egg in a 1 cup measuring cup, add vinegar and enough water to fill to 1 cup.
- Using a pastry cutter or 2 knives to "cut" the shortening into the flour.
- Sprinkle vinegar-water-egg mixture into the flour mixture. Mix until dough is formed.
- Divide the dough into 8 pieces and shape into discs. Wrap in plastic wrap and refrigerate for at least 2 hours or up to 3 days.
- Roll out dough into 4 pie shells to line the pie pan and roll out 4 lids to cover the pie.
- Pour peach mixture into the bottom pie crust.
- Place top crust over peach mixture and flute the edges.
- Cut 4 slits into the top crust to vent steam as the pie bakes.
- Bake at 425º. 40 - 45 minutes if partially thawed. 60 - 65 minutes if frozen Or until crust is brown and juices are bubbling up through the slits.
Tip: Start by mixing the dough. While it is chilling, proceed to make the peach pie filling.
Tip: Easiest way to peel peaches: boil a large pot of water, submerge peaches for approx. 15 seconds while water is boiling. Using a slotted spoon to remove from water. Use your thumb to slide the peel right off the peach.
