Fresh Peach Pie

Around late July to August, we get fresh peaches, which are preferred to canned for pie. While my favorite way to eat peaches are as they come – fresh out of hand – summer is not complete without a good peach pie. This recipe is very easy. If you don't want to go to the trouble of making pie pastry, please use your favorite brand of ready-made pastry. I do.

Ingredients:

6 to 8 medium-sized peaches
1/2 to 3/4 C. white sugar
1/8 tsp cinnamon
1/4 C. flour
3 Tbs peach schnapps (optional)
2 Tbs honey
2 Tbs butter
Pastry for 9" pie
You may use your own recipe or store-bought ready-made. I like Pillsbury's.

Preheat oven to 450° F.

Wash and peel peaches. To make this task easier, plunge peaches in simmering water for a minute or two. The peel should come right off. Slice peaches then toss in bowl with sugar, cinnamon, flour, and schnapps.
Line a 9" pie pan with pastry. Pour in peach mixture. Drizzle with honey then dot with butter. Top with pastry and flute edges to suit. Slash center to allow steam to escape.
Bake 450°F for 30 to 40 minutes or until crust is golden brown and filling bubbles.

Cook's Note: The sugar is usually 1/2 cup but adjust for peaches' natural sweetness (or lack thereof). The schnapps are optional as is the honey, but the latter does give a nice flavor without being too cloyingly sweet.

This pie is awesome served with vanilla ice cream.

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