This week, perfect, ripe peaches from Fairfield, Texas were only 0.88/pound, so I decided to make a pie. They had been pretty picked over and a lot of them were bruised or squished, but I knew they would make a great pie. So often, the peaches we get at the store are hard and flavorless, so I'll take a squishy, oozy, delicious one over those any day. I didn't get back from the store with my peaches until 9 pm, but they were so ripe I knew they wouldn't wait, so I whipped up a late-night pie.
The remains of the peaches we used plus some we didn't end up needing.Peach pie
You can also make this with partially thawed frozen peaches. Let them sit in the sugar-flour mixture a little longer and add about 20 minutes to the baking time.
8 generous cups sliced ripe peaches (about 11 medium peaches), no need to peel unless you're picky or the skin is clearly damaged or undesirable
1/4 cup flour
Scant 1/2 cup sugar
2 pie crusts
1 tbsp almond milk
Sugar and cinnamon for dusting the top
Put sliced peaches into a large bowl. Sprinkle flour and sugar on top and stir together. Let sit while you run to the store because you realize you forgot the flour (or at least 20 minutes). Transfer one crust to the deepest pie dish you have. Spoon peaches into crust. Top with 2nd pie crust. Trim around edges and crimp if you're fancy like that. If you've got extra crust, you can roll it out and cut it into shapes. (I put "E+J" on the top, but I didn't realize how large the E had been when I cut out the J, so I look very egotistical.) Brush the top with almond milk and sprinkle with sugar and cinnamon. Slash some vents in the top to let the hot air out. Here is the pie before baking.