——creativity never goes out of style——

Peach Pie

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Pie is definitely one of my vices…. there is no way I can turn down a homemade piece of pie, regardless of how full I am.
 And in all honesty, I really enjoy the process of making pie. Weaving the lattice is sort of like gift wrapping a present. What is it about pie that seems to call my name? Maybe it’s the goodness inside or the  flaky, buttery crust that’s beckons my taste buds, but either way it’s one of my favourite desserts. Hope you like it!


  • dough for 2 pie crusts (I just follow the recipe on the Crisco box)
  • 1 egg, beaten
  • 5 cups sliced peeled peaches
  • 2 tablespoons lemon juice
  • 1/2 cup all-purpose flour
  • 1 cup white sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 2 tablespoons butter

Preheat the oven to 450 degrees F (220 degrees C).

  1. Line the bottom and sides of a 9 inch pie plate with one of the pie crusts. Brush with some of the beaten egg to keep the dough from becoming soggy later.
  2. Place the sliced peaches in a large bowl, and sprinkle with lemon juice. Mix gently. In a separate bowl, mix together the flour, sugar, cinnamon, nutmeg and salt. Pour over the peaches, and mix gently. Pour into the pie crust, and dot with butter. Cover with the other pie crust (or lattice like I did). Seal or press the edges with a fork dipped in egg. Brush the remaining egg over the top crust.
  3. Bake for 10 minutes in the preheated oven, then reduce the heat to 350 degrees F (175 degrees C) and bake for an additional 30 to 35 minutes, until the crust is brown and the juice begins to bubble through the vents. If the edges brown to fast, cover them with strips of aluminum foil about halfway through baking. Cool before serving. This tastes better warm than hot.

We must have a pie.  Stress cannot exist in the presence of a pie. ~ David Mamat


Author: Domestic Ingenuity

I am a DIY-ing, crafting, thrifting, baking, sewing, cooking, deal-loving gal with too much energy and a love for creating.

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