Peach Pie

I am a huge fan of fresh peaches. How lucky am I to live in South Carolina where peaches are actually grown? I bought a bag of them recently and we devoured most of them fresh, but I just had to make a peach pie. It's a summer requirement.

Fresh peach pie is my all time favorite pie. But there is only one recipe I really like. My mom's. Funny thing is, I don't remember my mom ever making this pie herself. I remember her teaching me how to make it. I remember her teaching me how to dip the peaches in boiling water for a few seconds in order to slip the fuzzy skins off, and how to roll out the pie crust.

I am still figuring out the details of running the new-to-me appliances in this house. I thought I had turned the oven down after the initial 10 minutes at 450 degrees, but realized about 40 minutes later when the topping wasn't browning, that I had turned the oven off! Thankfully, it wasn't ruined and after the oven heated back up to 350 degrees, it browned nicely.  (Maybe I need to actually read the directions for the oven...)

 Oh man, now I am hungry!

Open Face Peach Pie
7 ripe peaches
1 1/4 c sugar
2/3 c flour
1/4c. Butter
Crumb sugar flour and butter. Mix with peaches. Put in unbaked shell. Save some crumbs for top.
450* 1st 10 min. 350* for 30 min.

 (Minimalistic directions, but that's how my mom wrote out her recipes. Several of them just have a list of ingredients with no explanation or directions. She was an awesome cook.)