Fresh Peach Pie

It's summer, and fresh produce is abundant. This morning I arrived at the Davidson Farmer's Market just as it opened. Davidson is a small college community near Charlotte, and the Farmer's Market is clearly a social gathering spot for all ages. I head for the table laden with fresh Amish donuts to retrieve my breakfast splurge. There is already a long line, two deep and the donuts go quickly.  For a buck fifty I buy an enormous raised and glazed donut.  It is soft and smells of yeast with a sweet, sugary glaze.  To counteract my act of decadence, I also buy a pint of fresh blueberries and feel vindicated as I slowly consume my treat.

Here in the south, peach season is in full swing. I can smell the peaches even before I see them lined up in perfect rows on the grower's table.  Some have stems with beautiful green leaves still attached.  They are tinged with a beautiful rose blush as though God has touched each one.

Every cooking magazine for June and July seems to have cover photos of peach desserts.  For me, the first peaches beg to become a pie.  The perfect pie smells and tastes of peaches, pure and simple.  Not too sweet, the peaches not too soft; a pie should be an homage to the peach.  The pie pastry should be flaky, with a lattice crust to show off the beautiful colors of every slice.  This is summer!

Summer Peach Pie

To peel a peach:  Fill a large pot with water and bring to a boil.  Drop peaches into water for about 10 seconds and remove with a slotted spoon to a large cutting board.  The skins will peel off easily with a paring knife.

Summer Peach Pie    

Preheat oven to 400 degrees F.

1 recipe double crust pie dough of your choice
6 - 7 cups of fresh sliced peaches
1 cup of sugar
2 tablespoons cornstarch
1 tablespoon fresh lemon juice
1/2 teaspoon of almond extract or vanilla extract (Your choice-but I love peaches with almond flavoring)
1 tablespoon melted butter if the peaches are not fresh and juicy (I usually don't add butter)

Slice peaches and place in a large mixing bowl.  Toss with fresh lemon juice and extract of your choice.  Combine the sugar and cornstarch.  Add to peaches and mix gently.

Roll half of pie crust and place in deep dish pie plate.  Add peach mixture and top with melted butter if desired.  Roll remaining pie crust and cut into strips 3/4" to 1" wide.  Form lattice crust with an under and over pattern. Cover pie with foil and bake 35 minutes in 400 degree oven.  Remove foil and bake an additional 20 minutes uncovered.  Remove from oven and let cool on baking rack.  Enjoy the taste of summer!