Peach Pie

By admin on June 30th, 2010

I don’t follow the number one rule of entertaining: only use tried and true recipes.  I tend to use feeding guests as an opportunity to cook more grander dinners than I normally whip up for just the Omnivore and myself.  I can’t say that this method has ever bitten me in the bum.  Sure, in retrospect, maybe I wouldn’t have exactly chosen this or that for certain events, but it all evens out.

Besides, as much as I love food, I’d rather remember get togethers for the company than the eats.

I do, however, spend a lot of time reading recipes.  And recipe reviews.  So I can get the gist of how things will turn out and I make wise choices.  The choice of this peach pie, however, was much more than a wise choice.

It absolutely achieved perfection.  Was it the locally grown and oh-so-fresh peaches?  Was it the love that poured from my own to hands?  Was it the hot summer day that made this pie so delicious?  My guests were impressed.  Hell, I was impressed.  I had no idea such a perfect baked fruit incarnation could come out of my lowly gas oven.  The spices were perfect.  The consistency was top-notch.

So, I guess, now that I think of it, I will be following the number one rule of entertaining guests.  Because this tried and true recipe will be on many menus to come.

Oh, and while we’re on peaches, I have a bone to pick with Georgia.  How on earth did you manage to snag the title the “Peach State?”

You see, as a youngster growing up in South Carolina, back in the day before state testing was mandated and the curriculum allowed teaching South Carolina state history in both the 3rd and the 8th grades, we had the following fact drilled into our minds:

South Carolina produces more peaches than any other state.  More than California and more than Georgia, and you, young South Carolinian, should be angry about this misconception and set the record straight regarding this fact.

And so that’s what I’m doing now.  Moving on to the recipe:

One Year Ago: Homemade Grape Nuts

Old Fashioned Peach Pie (adapted from here)
Pie crust for 1 double crusted 9″ pie
1 egg, beaten
5 cups of sliced, peeled peaches
1 T lemon juice
1/2 c AP flour
1 c sugar
1/2 t ground cinnamon
1/4 t FRESHLY ground nutmeg
1/4 t salt

Preheat the oven to 450*.  Toss sliced peaches with lemon juice and set in a colander to drain away excess liquid.  Combine flour, sugar, nutmeg, cinnamon, and salt.  In a medium bowl, combine the flour mixture and the peaches.  Brush the unbaked pie crust with a beaten egg.  Pour the peach mixture into the pie shell.  Top with 2nd crust as desired.  Brush remaining beaten egg over top of pie.  Place in the oven and bake for 10 minutes.  After 10 minutes reduce heat to 350* and bake 30-15 minutes more, until filling is bubbling and crust is browned.  If edges begin to brown too much, cover with strips of aluminum foil.