Friday, August 29, 2014

Peach Pie {Foodie Friday}

Here's the problem. My motivation- it's gone. It wasn't until my recent promotion that I realized how people could work all the time and literally not care about anything.
Now that's me. Some days I'm lucky to leave work by 7PM. Other days I leave at a normal time but still come home and do nothing. I'm not hungry. I don't want to make dinner. I don't want to eat dinner. I don't want to clean, bake, take pictures, work on a photo book, nothing. All the things I used to love and care about I'm pretty much over. I come home and hang out, go to bed and replay it all the next day. It's a lot less stressful for sure, and I love my job, but it's just different, you know?

So there was no Foodie Friday post last week and there might not be a Foodie Friday post next week, but we will just play it by ear. I don't like that I am literally forcing myself to write a post. It should be fun. Like making pie. Making pie is fun. Buying fresh peaches at the farmer's market and making a pie is so stinking fulfilling--and sometimes you just get the urge. It's not frequent anymore, but it's still there. In fact last night, I made these, so all is not lost. yet anyway.

Enjoy peach pie--while its still summer. 

One Year Ago: Cinnamon Chocolate Bundt Cake

Two Years Ago: Perfect Pizza Crust

Peach Pie


Two rounds pie dough (enough for 1 double crust pie)*

2¼ lbs. ripe peaches (about 10-12 medium peaches)

½ cup sugar

4 tbsp. flour

Dash of grated nutmeg

1 tbsp. freshly squeezed lemon juice

1 large egg beaten with 1 tbsp. water, for egg wash


Preheat the oven to 425˚ F and place a baking sheet on the lowest oven rack to catch dripping juices.  Roll out half of the pie dough to approximately 12-inches round so that it fully lines a 9-inch pie plate with some overhang.  Transfer the lined pie plate to the refrigerator until ready to use.  Meanwhile, prep the filling.  Peel the peaches and slice them to ¼-inch thick slices.**  In a large bowl, combine the peach slices with the sugar, flour, cornstarch, and nutmeg.  Toss to coat.  Add in the lemon juice and stir once more until well combined.
Remove the lined pie plate from the refrigerator and pour in the peach filling in an even layer. Roll out the remaining pie dough to a 12-inch round.  Cut into strips with a pastry cutter or paring knife and weave together to form a lattice top. Trim away excess dough and crimp the edges together.  Lightly brush the top and edges of the pie dough with the egg wash.
Bake for 20 minutes, then decrease the oven temperature to 350˚ F and continue baking until the pie is golden brown and the juices are bubbling, about 30-40 minutes more.  (Check on the pie a few times during baking.  If it is browning too quickly, tent loosely with foil and continue baking as directed.)  Remove the finished pie to a wire rack and let cool until just warm, about 2 hours.  Slice and serve.

*If you’re going to take the time to make a pie, I highly recommend making your own pie crust.  I promise, it’s not as hard as people make it out to be, and the results are so much better than store bought!

**Here's an easy way to peel peaches

Source: Slightly adapted from: Annie's Eats


  1. This look so good!!! Thanks for sharing!!!

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  2. This looks amazing! I can smell the fresh peaches:)

  3. The pie looks so good! :)