Wednesday, August 31, 2011

Old Fashioned Peach Pie

I love making a lattice crust for my fruit pies. I think it looks so pretty, and decidedly homemade. For the added "pie appeal", lattice is easy to make. Here are Elise's, from Simply Recipes, lovely step-by-step photographic instructions.

One thing that irks me about pie recipe instructions, is the fact that they almost always include something akin to, "if the edges of the pie start getting too dark, cover them with strips of aluminum foil. Surprise, the edges always get too dark.  And have you ever tried covering the edges of a round pie with strips of rectangular foil while the pie is steaming hot? All the while, letting the oven heat escape. 

Go ahead and loosely cover the edges of the pie with strips of foil before putting it into the oven. It is so much easier to remove them toward the end of baking time.

Many peach pie recipes call for "warm" spices, such as cinnamon. I love cinnamon, but it makes me think of fall.  I want my peach pie to taste like peaches and summer. And what a glorious peach season we have had this year.

Old Fashion Peach Pie
(My Mother's Recipe)
Your favorite recipe for a 9-inch double crust pie
1 egg, beaten
5 cups peeled and sliced peaches - about 7 to 8 peaches
2 Tbsp. lemon juice
1/4 cup flour
3/4 cup sugar
2 Tbsp. butter

Preheat the oven to 450 degrees.

Line the bottom and sides of a 9-inch pie dish with one of the pie crusts. Brush with some of the beaten egg.

Place the sliced peaches in a large bowl and stir in the fresh lemon juice. Add the sugar and flour. Mix together very well, yet gently.  Let sit for 10 to 15 minutes. 

Place peaches into the prepared crust and dot with butter. Top with lattice crust. Brush with some of the beaten egg yolk.  Bake for 10 minutes in the preheated oven, then reduce heat to 350 degrees and bake for an additional 30 to 35 minutes, until browned and the juices are bubbling through the spaces of the lattice.

Serve with vanilla ice cream.


  1. Wow, that pie looks delicious and is making my mouth water. I'm starving! My cholesterol is way too high and I'm on a diet trying to get it down. If that slice of pie was sitting before me, I'm afraid I'd have to cheat and eat it!!


  2. That pie looks absolutely fabulous! Beautiful job on the lattice. I like to think I'm an educated woman, but making a pie crust lattice always confuses me. I know what you mean about the crust... I have a pie shield that I use but it only fits a standard 9-inch pie pan. My larger 10-inch pans usually require the foil treatment and last month I burned my arm on the upper rack trying to quickly make a foil shield while the pie was in the oven on the lower rack. So I love your tip! BTW, thanks for sharing your Mother's recipe. The egg makes it custardy, right?