Peach Pie

Yes, it’s that time of year.  The peach trucks roll into the biggest towns nearby and I dutifully trek to town and stand in line for my lug … or two of sweetness.  I’m hoping to capture a lug or two tomorrow, in fact.  While we’ll eat quite a few with cream or just plain, our favorite dessert is Grandma Golden Acres’ Peach Pie.  A Peach Pie any other way just isn’t the same.

Grandma Golden Acres’ Peach Pie
Unbaked 10 inch pie shell – you can use the Never Fail  Pie Crust recipe I just posted or use your favorite recipe.  You can use a smaller pie crust, but you should decrease the cream/sauce or you will have leftover – I’ve been known to eat this alone.  Fill the bottom with peaches; heaping is what I prefer.  You’ll need about 5 or 6 large peaches (if your peaches are smaller, you’ll need 7 or 8).  Pour the following sauce, well mixed, over the peaches:

• 1 cup sugar
• 1/2 cup flour
• 1 cup cream
• 1 tsp. almond extract

Top the pie with a second crust & crimp the edges.  Cut slits in the top if you haven’t already done something else decorative.  I always place the pie plate on a large baking sheet or pizza pan to prevent spills from reaching the oven.  I’d also recommend placing thin strips of aluminum foil around the crimped edge to prevent it from burning.  Bake at 450 degrees for 10 minutes.  Reduce heat to 350 degrees and bake for an additional 50 minutes.  Remove the aluminum foil for the last 15 minutes of baking.
Serve with ice cream, whipped cream or Cool Whip!