So…whatever you were planning to do after getting off the computer, you should reorganize your schedule, get some peaches, and make this pie. Not only did I think it was one of the better pies I’ve ever had, my husband compared it to apple (his actual favorite) and said that it was the best peach pie he had ever had. My father-in-law and sister-in-law also agreed with that statement…so I’m not just making things up! Seriously, do yourself a favor and make this pie. It’s not even hard!!
Pastry for double-crust 9-inch pie
5 c fresh sliced peaches
1 c sugar
1/3 c flour
1/2 t cinnamon
2 T butter
2 T sugar
Preheat oven to 425°F.
Stir together peaches, flour, 1 c sugar, and cinnamon. (If you let them sit while you are preparing and rolling out the pie crust, it makes the flavors bend deliciously.) Pour filling into the pie pan, slice the butter thin and place on top of peaches, and cover with the top crust. Cut whatever pattern you want in the top, and sprinkle the crust with 2 T sugar.
Bake 35-45 minutes (or longer, if needed), until pie is browned and juice bubbles show. If it starts getting too brown on the edges before it is completely cooked, you can cover it with foil. This is not a pie you want to underbake. Caution: this pie will almost certainly boil over–do yourself a favor and put a cookie sheet underneath it so you don’t have to clean the oven!