Peach Pie Recipe

I use local and organic ingredients when available.

Here is a straightforward recipe that I have been using since I was twelve years old. This was handed down to me by my New England Grandmother, and has never failed. It is best however, to use fresh, local and ripe peaches if possible.

Ingredients for Filling

4 Cups of peeled and sliced peaches
⅞ cup sugar
4 Tbsp flour
½ teaspoon cinnamon
1⅓ Tbsp butter

Peel and cut up peaches
Mix in sugar, flour and cinnamon


Ingredients for Crust
This is an incredibly simple and reliable crust

1 cup white flour
¾ cup whole wheat flour (If whole wheat flour is anathema, use all white instead. Whole wheat gives it better flavor.)
1 teaspoon salt (don't leave out)
½ cup canola oil
¼ cup whole milk

Mix together, divide in half
Roll each half flat between two pieces of waxed paper


Combine
Put bottom crust in pie pan (I use 9 inch Pyrex pans)
Pour in filling
Cut up butter into four or five pieces and place evenly on top of filling
Put on top crust
With a knife, place five or so slits in top crust

Bake in pre-heated oven at 425 degrees

Bake for around 40 minutes and check. I usually bake it for an additional 10 minutes, or until crust is darkened enough

I make at least two at a time; sometimes four.