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Summer is ending, and I’m trying to take advantage of the last of the summer produce (and I’ll be posting more great end-of-summer recipes the next couple weeks). If you can still find some fresh local peaches at your farmers’ market or grocery store, snatch them up and make this delicious simple pie. Once you have a batch of the perfect pie crust<\/a> from the recipe I posted Monday waiting in your refrigerator, this pie can be in your oven in 15 minutes.<\/span><\/p>\n Ingredients:<\/p>\n *Ideally, you should be using ripe yellow freestone peaches – while I prefer white peaches for eating because of their delicate, almost floral, flavor, I find that yellow peaches have a stronger flavor that stands up to being baked in a pie, and freestone peaches are just easier for doing a lot of slicing and pitting. A lot of recipes call for peeling the peaches (this can be done by adding the peaches to boiling water for 30 seconds, then plunging them into ice water and rubbing off the skins), but I didn’t bother and I don’t think it’s necessary. Method: <\/span><\/div>\n<\/div>
\nPeach Pie<\/span><\/strong> (adapted from How to Cook Everything<\/a>)
\nYield: 1 8-9 inch pie<\/span><\/p>\n\n
\n**Adjust the amount of sugar according to the sweetness of your peaches.<\/p>\n
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