There is a farm about 30 minutes away from us, and we go there for peach picking every year when it's in season. It's always a hot sunny day with burning temperatures, our whole family go there for peach picking, because we love peach so much. Yellow peaches, white peaches, umm... When ripe, they are so juicy, making your hands sticky. My father-in-law loves donut peaches the most. They are flat, white-fleshed and low in acid. They are very sweet yet very easy to bruise, because the skin is so thin. That's why they are expensive at the markets, because the transportation is not easy. So when we are at the farm, we pack our bags with donut peaches.
When we come back from the farm, I always love to bake a peach pie. This way, I can use up the less-than-perfect but still very sweet peaches, and also, we love to eat. I use this recipe; it always turns out nicely.
- 10 fresh peaches, pitted and sliced
- 1/3 cup all-purpose flour
- 2/3cup white sugar
- 1/4 cup butter
- 1 recipe pastry for a 9 inch double crust pie
- Boil a pot of water. When boiling, turn off heat. Plunge peaches into the hot water for 1 minute. Take them out and soak in cold tap water. This makes it easy to peel off the skin. Slice them in thin slices.
- Mix flour, sugar and butter into crumb stage.Mix well with the sliced peaches.
- Place one crust in the bottom of a 9 inch pie plate. Line the shell with some sliced peaches.
- Top with lattice strips of pie crust.
- Bake at 350 degrees F (175 degrees C) for 45 minutes, or until crust is golden. Allow pie to cool in the oven, prefer overnight, before slicing. This will set the pie nicely without runniness.