It’s Peach Pie Night at the Clower House. Be Here At 8!!

This pic is from my farmers market where I picked up a big bushel of peaches that have been perfume in my kitchen for 2 days now. So it’s totally time to get into the kitchen and whip out this pie.

It’s dirt simple to do, and I’m going to write down what my mom had passed on to me from her mom, although the original source of this recipe trails off into the oral cooking traditions of an unwritten past.

What you’ll notice about this recipe is that it’s very unrecipeey. I’m not giving exact amounts, and you’ll just have to BE with that because that’s how I make it. Give it a shot and measure the success by the amount of audible groaning that happens afterwards!!

#Love.

You’ll Need:

Pie Crust for the bottom and top of a deep dish pie plate.

How many peaches?

• Two double-handfuls of sliced peaches (comes to about 5-ish cups). You want the peaches to form a dome over the top rim of the baking dish because they’ll cook down during baking.

How to flavor the peaches?

• Before you put them into the pie, mix in a gracious pinch of cinnamon. That’s what I was told anyway, but I later adulterated this by adding in some nutmeg as well. Try it both ways and see which you like better.
• Now, as with any sauce or salad dressing you need two things: oil and acid. In the case of this peach pie, that combination includes butter and lemon juice. Mix into the peaches the juice of ½ lemon (comes to about 1 tablespoon, but a bit more won’t hurt) with a good solid pat of butter (around 2 tablespoons) and sprinkle in about a quarter cup of flour to bind it all together. A little bit of sugar, like around 1/2 cup, as well. 
• Lastly, if you have some pecans or walnuts, crumble these up and sprinkle them in. There’s no “right” amount, so mix it around and use your judgement.

Now What?

• Set the bottom pie crust into the dish, pour on the peaches, lick your fingers, run your hand into the bowl to make sure you got all the peaches out, lick your fingers again.
• If you have guests over, wash and dry your hands and act like you’re all sterile all the time. Otherwise, place the top crust on top of the peach mesa and pinch the top and bottom halves together.
• Put into the oven that’s preheated at 425 until the crust is golden, the smell is ethereal, and you just can’t stand it anymore.

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