August 8, 2015

From Local Farm to Table Peach Pie




Because it's peach season, it's time to make Peach Pie.  This pie was fresh out of the oven and still warm and bubbly when I snapped this photo.  The very best way to eat it, warm with a scoop of vanilla ice cream.



I love, love my sweet little star cut-outs.  I found this star cookie cutter at Jo Ann Fabric.  It is a Wilton cookie cutter.  There are probably six graduating sizes of stars.  I also bought the heart cookie cutter, as well.

Fresh peaches, just like all of our wonderful bounty of locally grown fruits only last a short time, and then we have to wait another year for them to reappear.  Perhaps this is what makes them taste so wonderful and special.  Maybe if we had fresh peaches, strawberries, blueberries, or apples every day all year, we wouldn't appreciate them quite so much.

I truly look forward to each of our bountiful seasons.  Southern Illinois celebrates our wonderful harvest with a festival for strawberries, peaches, and apples.

If you want to make this truly delicious pie, here's the recipe:

Peach Pie

1 Box Refrigerated Pie Dough
4 cups fresh peaches, peeled and sliced
1 cup water
1 cup sugar
2 tablespoons of flour
1 teaspoon of vanilla
1 tablespoon of butter, cut into small cubes
A bit of milk

Preheat oven to 350 degrees F

After setting pie dough out and bringing to room temperature, place one round into the bottom of a pie dish and prick with tines of a fork in several places.

In a large mixing bowl,  stir sliced peaches, 1 cup sugar,  1 cup water,  2 tablespoons of flour, and 1 teaspoon of vanilla together.

Pour into unbaked pie shell.  Place cubed butter on top of the pie filling.
Lay pie dough for top of pie onto countertop and cut out stars.  Roll dough onto a rolling pin and lay over top of filling.  Crimp the top of crust together.  Place the cut out stars on top.  Brush a bit of milk on top of crust.

Bake for 40 minutes.

Serve to family and friends!


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