The very best peaches available here in Vermont start with Pennsylvania peaches that show up in mid-July at local farmstands and co-ops. Eventually our next-door neighbor, New Hampshire, produces some great peaches, as well, a fairly recent addition with sufficient abundance to supply the marketplace.
While I’m a big fan of peaches au naturel, simply cut up into cereal, or at most, combined with plain Greek yogurt, my husband is a fan of peach pie. So, today we will make pie! I like to keep it as simple as possible, so I go for the frozen pie crust, when possible. After all, it’s summer, and the livin’ is supposed to be easy!
Pastry for a two-crust pie
4 to 6 cups ripe peaches, peeled* and sliced
2 tablespoons lemon juice
1 to 1 ¼ cups sugar
¼ cup flour
Freshly grated nutmeg, to taste
Roll out the bottom crust and place in a 9-inch pie plate.
Sprinkle peaches with lemon juice.
Mix sugar and flour together. Add to peaches and mix well.
Place filling in crust. Grate nutmeg on top.
Wet edges of bottom crust with cold water. Roll out top crust and place on top of filling. Trim edges and pinch bottom and top together. Cut vents into top, fancy or plain, your choice.
Bake at 425 degrees for 15 minutes, turn down to 375 degrees and cook until peaches bubble and pastry is golden, about 45 minutes.
Delicious served warm with ice cream.
*Note: The best way to peel peaches is to submerge in boiling water for 30 seconds. Skins will slip off. Do not overcook or they will be mushy and hard to handle.