Double Crust Fresh Peach Pie
How can it be August before I have found the opportunity to bake a fresh peach pie? At a dinner party last night, I remorsefully confessed that I haven’t made a single peach pie yet this summer. So, you can imagine what was placed at the top of the priority list this week …. Double Crust Fresh Peach Pie! It is the peak of Loring season, a sweet and juicy free-stone peach, here at Eckert’s and because of that, Theo and I knew our peaches were destined to become the best peach pie of the season. And thanks to record peach size this year, it only took four Loring peaches to make up our six cups of sliced fruit. Impressive to say the least!
Theo lent me a hand in making our first peach pie of the summer. He helped me combine the peach slices with flour and sugar before pouring them into the pie shell. As it turns out, he is an expert pie crust fluter! He sealed the peaches into the pie shell by trimming the extra pie dough and pinching the top crust around the perimeter of the pie.
Next, we stole a few tips from Eckert’s Bakery as we cut a center vent into our crust and marked the sides with three “x”s to indicate it as a peach pie. Inside the oven, excess juices escaped from our pie vent while sweetening the air in the kitchen. In about an hour, our pie was baked to perfection and the rest is history.
After about an hour and a half of cooling, we sliced our pie and topped it with frozen custard. Honestly, I can’t imagine a better summer dessert.
Give this easy peach pie recipe a try if you haven’t made peach pie yet this summer! Eat well this summer, Angie
- 3/4 cup plus 1 tsp. granulated sugar, divided
- 1/3 cup flour
- 6 cups sliced peaches
- 2 Tbs. cold butter, cut into small pieces
- 2 (9 inch) Eckert’s Frozen Pie Shells
- 1 Tbs. milk
- Preheat oven to 400 degrees. In a large bowl, combine ¾ cup sugar, flour and peaches. Stir until well coated. Transfer one pie shell to a glass or aluminum baking dish if desired. Spread peach slices in the bottom of pie shell. Top with butter pieces. Cover with second pie crust and trim to fit. Seal edges of top crust with thumb prints. Slice a small circle in the top crust to allow juices to vent the pie during baking. Mark as desired (I made 3 “x” marks.)
- Place pie on a baking pan and bake for 30 minutes. Remove pie from oven, brush with milk and sprinkle with remaining sugar. Return to oven for 15-20 minutes. Cool for 1 hour before slicing and serving with Eckert’s Frozen Custard. Makes one 9” pie.
- Note: If edges of pie brown too quickly, cover the edges with foil before returning to the oven for the second baking time.