Well, maybe “feels” is a bit optimistic. We’re in the middle of one of the coldest weeks of the year here (yay for Wisconsin winters!). Snow, negative temperatures (let’s not even talk about that wind chill factor), you get the idea. Warm breezes and fresh fruit were just a faint memory now… until I opened a quart of peaches that I canned this summer. Sweet, golden, juicy peaches. Yum.
I love peaches in almost every form, but one of my favorite ways to enjoy them is peach pie. That’s probably because my mom makes amazing pies. Peach, apple, strawberry, chocolate, blueberry, the list goes on and on. I grew up on this peach pie, and not only is it good, it’s incredibly easy. Easy enough where it took me less than 20 minutes to put it together this morning. (Of course, I had a batch of pie crust dough waiting in the freezer, so that sped up the process, but still. It’s as close to ‘dump and go’ as a pie gets, I think.)
1 1/2 quarts peaches, sliced, juices (if using canned) reserved
1 unbaked single pie shell (9″)
1/3 c. flour
3/4 c. sugar
1/4 c. cold butter
Preheat the oven to 400. In a medium bowl, combine the flour and sugar. Cut in the butter until it resembles coarse crumbs. Spread about half of the butter/sugar/flour mixture in the bottom of the pie shell. Layer the peach slices over the mixture until the pie pan is full. Top the peaches with the remaining butter/sugar/flour mixture. Drizzle two tablespoons of reserved juice (or water, if using fresh peaches) over the pie. Bake 45-50 minutes or until golden brown. Serve warm with vanilla ice cream, if desired (and who doesn’t desire ice cream?).
From: my mom