I love the fall. I love peaches. I love pie. So this time of year is a wonderful combination of my favorite loves. It’s also a wonderful time of year for family traditions. Most of us think only of Halloween and Thanksgiving traditions in the fall, but making a peach pie is something we enjoy doing every autumn when peaches are abundant and at their best.
Last year, my family adopted our neighbor’s peach tree. They had recently moved into their home and spacious yard that includes a huge assortment of plants, shrubs, and trees. Not peach lovers, they didn’t really want the peach tree and were thrilled when we offered to take care of it for the season, in exchange for the fruit.
My husband diligently pruned and sprayed the branches and blossoms. Once tiny peaches appeared, our family thinned them out to allow more growing space for bigger, surviving peaches. All in all, we spent quite a bit of time taking care of this tree. And we were rewarded!! Peaches. Peaches. Peaches. Oh, how we love peaches!
Then we picked lots. Next came canning. Then freezing batches. Then more freezing because it’s by far the easier method of the two. Just follow instructions on the jar of Fresh Fruit. Boil peaches for 2-3 miinutes. and the peels slip right off. Slice. Mix in FF and put in labeled, quart-size Ziploc freezer bags.
We enjoy peaches in smoothies, cobbler, peach crisp, and as toppings on cake. And just in case you love peaches too, here’s my all-time favorite peach recipe!! It’s a tradition that we make and enjoy every fall.
Scrumptious Peach Pie
3 lbs. or 6 c. ripe, fresh peaches, peeled and sliced
2 tbsp. lemon juice
1/2 tsp. almond extract
1/2 c. white sugar
1/3 c. cornstarch
1/2 tsp. ground nutmeg
1/4 tsp. salt
2 tbsp. milk + 1 tbsp. white sugar
Pastry for 2-crust pie
Preheat oven to 400 degrees. In large bowl, toss peaches with lemon juice and almond extract. In small bowl, combine sugar, cornstarch, nutmeg, and salt. Add mix to peaches and toss until well combined. Prepare pie crust. Fit into 10-inch pie plate. Poke various holes with fork tines. Pack peach mixture gently but firmly into pastry-lined plate so pie doesn’t sink as it cools. Roll out second pie crust an inch larger in diameter and place on top. Slice steam-release vents. Pinch both pastry edges together. Dip fingers in small amount of milk; pat over top crust. Top with sprinkled sugar. Place completed pie on rimmed baking sheet in middle rack of preheated oven. Bake for 55 mins. until well browned and peach filling bubbles. Remove to wire rack to cool. Prior to serving, top with premium vanilla bean ice cream. Relish the goodness!!
Not sure how to pick, peel, and prepare your fresh peaches? We’ve written a how-to and made a video to show you how it’s done. Click here to see.
Do you have a favorite peach recipe?
*I do use an affiliate link in this post. But my opinions are totally my own.