My mom brought us a bushel of peaches 9 days ago. I froze most of the peaches to use during winter, but I needed to find some delicious ways to use the rest. I couldn’t find the exact peach pie recipe that I wanted to use, so I created my own. This pie is very easy to put together, and it disappeared soon after it was out of the oven.
4-5 cups peaches diced or sliced (roughly 8 to 10 ripe peaches)
1 cup cake flour (can substitute for sifted all-purpose in a pinch)
1 cup brown sugar
1/2 teaspoon ground sea salt
1 teaspoon almond extract
3 tablespoons lemon juice or treat the peaches with Ball Fruit Fresh according to label
1/3 teaspoon cinnamon
1/4 teaspoon nutmeg
2 pre-made 9 inche pie crusts
Preheat the oven to 375 degrees F.
Mix all dry ingredients well in a bowl, try to ensure there are no lumps in the sugar or flour. Add in the peaches that were treated with lemon juice or fruit fresh, folding them into the dry ingredients. Add the almond extract. Peaches should be well coated with the dry mixture. If peaches aren’t juicy or if they seem dry you can add in a few tablespoons of melted butter to the mixture.
Roll out one pie crust and place it in the bottom of a 9 inch pie plate. Fill the pie crust with the peach mixture. Slice the second crust into strips to create a lattice pattern and place on top of the pie. Roll the edge of the bottom pie crust over the ends of the lattice, and crimp the edges. Beat the egg and wash the top of the pie.
Bake the pie for 60 minutes. If the crust is browning too fast, carefully place aluminum foil around the edges halfway through baking to prevent scorching.
Allow the pie to cool before serving.