Hope you all had a fantastic 4th of July weekend and ate lots and lots of food. I told you before that my favorite thing to bake was pie, and one of my favorite pies to bake is peach. Now that it’s summer and the peaches are plump, whip one of these babies up to share with all your favorite people. It makes a great breakfast too!
First make a pie crust, here is the recipe I use.
Next, go buy this stuff!
2.5 lbs white peaches
1/4 cup cornstarch
3/4 cup sugar, plus more for crust
1 Tbsp heavy cream, plus more for crust
1/4 cup butter
Preheat to 400 degrees
Peel and slice your peaches into a bowl.
Add cornstarch, sugar, and the juice of one lemon. Toss until combined and let sit until the mixture thickens slightly.
Roll out half the dough and place it in the pie plate.
Pour in the filling.
Add the cream and the butter in small pieces on top.
Make a lattice top for the pie, brush with cream and sprinkle with sugar.
Place the pie on a baking sheet to catch any drips, and bake for an hour in the lower third of the oven. If the edges start to burn, gently cover them with foil.
This pie didn’t last long enough for a final photoshoot, and yours probably won’t make it either. Enjoy!