Easy Peasy Peach Pie

A couple of weeks ago on our way home from the states we stopped at one of our Farmer's Market and bought twenty dollars worth of fruit. Now, this is a ton of fruit, but nothing has been wasted. The family has been loving the delicious plums, peaches and nectarines and I have been loving the cherries. They're awesome for a midnight snack and to munch on throughout the day.

 Monday was my daughter's seventh birthday, so I decided that I'd make a pie with some of the left over peaches we had and with it we'd have a scoop of vanilla ice cream with it for dessert. I have to tell you this recipe is so easy. This was my first time making a peach pie. I usually make peach cobbler, but there's not too much of a difference that I saw after I was finish making the pie and the family absolutely loved it, especially with that scoop of french vanilla to top it off. I thought it turned out delicious and I'm sure I'll be making this again, especially this Fall and Winter, but I'm still a bigger fan of peach cobbler. 

Which do you prefer, peach pie or peach cobbler? 

Easy Peasy Peach Pie
Source: Adapted from All Recipes


10 fresh peaches, pitted and sliced
1/3 cup all-purpose flour
1 cup white sugar
1/4 cup butter
1 recipe pastry for a 9 inch double crust pie


Mix flour, sugar and butter into crumb stage.
Place one crust in the bottom of a 9 inch pie plate. Line the shell with some sliced peaches. 
Sprinkle some of the butter mixture on top of the peaches, then put more peaches on top of the the crumb mixture. 
Continue layering until both the peaches and crumbs are gone.
Top with lattice strips of pie crust.
Bake at 350 degrees for 45 minutes, or until crust is golden. Allow pie to cool before slicing.


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