Peach Pie

The snow is starting to melt away and I’m beginning to see the actual pavement of the sidewalk. I think that means winter is coming to an end. (YES!) The official start of spring is just over a week away. Do you know what comes after that? SUUUUMMMMMMMMMEEEEEERRRRR!!!! (I’m a little excited in case you couldn’t tell.) Summer equals lots of sunlight, outdoor drinking, and an abundance of peaches. Peaches are one of my favorite fruits, and pie is one of my favorite desserts. What happens when you combine the two? Greatness in your mouth.

Ingredients:

• 2 pie crusts
• 5 large peaches (about 3 lbs.), sliced
• 3/4 cup granulated sugar
• 2 Tbsps. all-purpose flour
• 1 tsp. ground cinnamon
• 1/2 tsp. grated nutmeg
• 1/4 tsp. salt
• 1 egg yolk
• Splash of milk

Procedure:

1. Preheat oven to 425˚F.
2. Line a pie pan with one sheet of pie crust. Be sure to press it into the corners and leave some overhang.
3. In a bowl, combine the peaches, sugar, flour, cinnamon, nutmeg, and salt in a bowl. Place into the pie pan. Top with the second sheet of pie crust and crimp the edges together to seal the pie.
4. Combine the egg yolk and milk in a small bowl. Brush the top of the dough with the egg wash. Slice vents into the top crust with a sharp knife.
5. Place the pie on a lined baking sheet (for easy cleanup in case of spillage) and bake for about 25 minutes and the crust begins to brown. Rotate the pie, reduce the temperature to 375˚F, and continue baking until the crust looks like the picture below and the filling is bubbling, about 20 to 25 minutes more. If the edges of the crust start to get too dark before time is up, cover them with foil to slow the cooking.
6. Let cool before serving.

See that beautiful color? It’s all thanks to the egg wash.

What are you most looking forward to this summer?