Sweet Things Remembered

With juicy peaches, cozy spices, and a golden, flaky crust, this homemade peach pie is a beloved family favorite.

The last pie of my grandma’s I ever got to eat was a peach pie. She would sometimes prepare pies ahead of time and put them in the freezer, and after she and my grandpa passed away, there was still one peach pie left. My dad wound up getting the pie, so we had a little gathering just my parents and siblings, along with me and my husband, to bake it and have it together. It was a nice time to enjoy grandma’s peach pie one last time and reminisce about times spent with my grandparents.

Thinking about that pie brings back one particular memory. There were several of us at my grandparents’ house and Grandma was making a peach pie. She likely had already been going to make the pie, or just needed to use up the peaches she had, but either way, she was making it. She had just taken the pie out of the oven and was letting it cool when my grandpa came in from the family room in the back (the “big room” as we always called it) and said he needed to go to the hospital. He was having symptoms of a heart attack, so quickly, we got my grandpa in the car, my grandma grabbed her things, and my uncle took them to the hospital. Not long after they left, still en route to the hospital, my grandma called the house. Upon answering, she said, “Why don’t you guys go ahead and have some of that pie?” We couldn’t help but laugh because the last thing any of us were worried about was the pie, but she was still concerned about making sure we had some. That’s just how my grandma was; her number one concern was making sure we all had something good to eat.

When my grandma placed that peach pie into the freezer, she had no way of knowing it would be the last one we’d ever share. I like to think, though, that even without knowing it, she was still making sure we had something good to eat.

Ingredients

• Pastry for a double crust pie
• Fresh, sliced peaches
• Sugar
• All-Purpose Flour
• Nutmeg or Cinnamon (I don’t know which my grandma preferred, but I used cinnamon)
• Salt
• Butter

Equipment

• Pie plate
• Mixing bowl and spoon
• Measuring tools

How to Make Peach Pie

This recipe assumes you already have pie pastry made for a double-crust pie. You can use whatever recipe you prefer to make that ahead of time or use a store-bought crust.

• Preheat oven to 400°
• Prepare 7-8 medium-sized peaches by peeling and slicing them. This should give around 5 cups of sliced peaches. Place them in a bowl.
• In a separate bowl, stir together ¾ to 1 cup sugar (adjust to your preference for sweetness), 3 tbsp all-purpose flour, ½ tsp nutmeg or cinnamon, and a dash of salt.
• Add the dry ingredients to the peaches and mix well so that all of the dry ingredients are wet.
• Place one rolled out pie crust in the bottom of the pie plate, and fill with the peaches.
• Dot the top of the peaches with 2 tbsp of butter.
  • This just means you cut the butter into small pieces and scatter them over the top of the peach filling.
• Place the second rolled out pie crust over the top of the peaches, fold the excess under to seal, and then crimp the edges. Use a knife to cut vent holes into the crust.
• Bake for 45-50 minutes until done.
  • If the edges of the crust start to brown too quickly, wrap them with aluminum foil to prevent them from burning before the pie is finished.
• Let the pie cool, or serve it warm with vanilla ice cream. Enjoy!

Questions You May Have

Peach Pie

Recipe by rebekahdearmond

0.0 from 0 votes

Difficulty: Easy

Servings

8

servings

Prep time

30

minutes

Baking time

45

minutes

Ingredients

• Prepared pastry for double crust pie

• 5 cups fresh, sliced peaches (7-8 medium peaches)

• ¾-1 cup sugar

• 3 tbsp all-purpose flour

• ¼ tsp nutmeg or cinnamon

• Dash of salt

• 2 tbsp butter

Directions

• Preheat oven to 400°
• Prepare 7-8 medium-sized peaches by peeling and slicing them. This should give around 5 cups of sliced peaches. Place them in a bowl.
• In a separate bowl, stir together ¾ to 1 cup sugar (adjust to your preference for sweetness), 3 tbsp all-purpose flour, ½ tsp nutmeg or cinnamon, and a dash of salt.
• Add the dry ingredients to the peaches and mix well so that all of the dry ingredients are wet.
• Place one rolled out pie crust in the bottom of the pie plate, and fill with the peaches.
• Dot the top of the peaches with 2 tbsp of butter.
• Place the second rolled out pie crust over the top of the peaches, fold the excess under to seal, and then crimp the edges. Use a knife to cut vent holes into the crust.
• Bake for 45-50 minutes until done.
  _{If the edges of the crust start to brown too quickly, wrap them with aluminum foil to prevent them from burning before the pie is finished.}
• Let the pie cool, or serve it warm with vanilla ice cream. Enjoy!