One of my favorite times of the year has arrived, and that my friends is peach time! I love fresh peaches so much in fact that I only eat them when they are in season, in their absolute prime, in the middle of the August heat.
We buy our peaches locally from a family fruit farm where they grow all of their own peaches in their orchard, and they are to die for. After the market last week, we ran home and got to work on my favorite pie on earth: Grandma Dit’s Peach Pie.
I still remember being in about forth grade and I was home sick from school because I was running a high fever. It was late fall, the time when most schoolchildren begin to fall ill, and I found myself buried beneath the afghan on the couch, watching reruns of Saved By The Bell. My mom asked me if there was anything she could get me to eat that would make me feel any better. I told her the only thing that would heal what was ailing me was Grandma’s peach pie. There were no fresh peaches available in late fall in Rockford, Illinois, so my mom did what any good mother would do. She improvised. She went to the grocery store and bought a pre-made peach pie. I took one bite, spit it out and said, “This is not right. It’s not the same. Never mind.”
I don’t know why this story has stuck with me for so long, but I think it is because there is no replacement for real, in-season peach pie, using my grandmother’s recipe. So here goes…
I make my own crust (recipe found here). Then I fill it with delicious sliced peaches.
I add about 10 tiny dollops of butter on top of the peaches, and then create a mixture of 1 cup sugar, 4 tablespoons flour and 1 teaspoon cinnamon. I scoop this mixture over the peaches and butter so the entire pie is coated. I then add just a touch (about 1/4 cup) of water to the pie. This creates a delicious custard-like consistency. Bake at 400 degrees for 15 minutes and then reduce the heat to 325 degrees for 45 minutes.
I truly hope you enjoy this recipe that I hold so close to my heart. Enjoy!