Fresh Peach Pie

After several tries (and a few tasty, but unpresentable flops!), I think I have finally nailed Fresh Peach Pie!  The trick is to make sure the peaches aren't too ripe - if they are ripe enough for eating, they will be too juicy for pie baking.

I'm so glad Cindy brought this pie to our food group last week and was willing to share the recipe with me!

Source:  Cindy Umberger

1 unbaked pie crust

Filling:

4 or a bit more cups of fresh peaches

1/4 c. flour

1/2 c. brown sugar

1/8 t. cinnamon

Crumbs:

1 c. flour

1/4 t. salt

1/4 c. sugar

1/4 c. brown sugar

1/2 c. butter

Gently pat the crumbs around the edge to seal.  Bake around 375 degrees for 15-20 minutes, then reduce to 350 degrees for the last 10-15 minutes until peaches are soft and crust is golden.*

*Note - I baked mine for 45 minutes total.

Peaches + Basil + Red Onion

I saved the very last peach from my neighbor's bounty for this lovely recipe.

Source:  Martha Stewart Living magazine, June 2011

3 peaches, sliced 1/2" thick

1/4 red onion, very thinly sliced

1/3 c. fresh basil, leaves torn if large

juice of 1/2 lemon

1/2 t. coarse salt

freshly ground pepper

1 T. extra virgin olive oil

Toss first 6 ingredients together.  Drizzle with olive oil.

Serves 4