It's peach season and that makes me very happy! I picked up two baskets of fresh, local peaches from the market and in honour of my husband's birthday, I made a pie. Simple, down home, slightly goopy, peach pie. I altered the recipe somewhat from the original by cutting the sugar, adding cinnamon and using Earth Balance in place of butter.
This was not a sophisticated or difficult pie to make but it sure was yummy. I'm not a pastry person, cakes and cookies are the usual dessert suspects around here. Pastry mastery is on the to-do list (kinda far down) but for the time being, using a pie shell from the market was fine. The filling was a warm peachy mess and we could barely keep our hands and forks away while it cooled. But oh, it was awesome. Tender, juicy, peach goodness with a hint of cinnamon and nutmeg. This pie would be even more incredible with some vanilla ice-cream and if I knew how to make decent pastry, it would be out of this world. Here is a link to the original recipe on All Recipes and you'll find my adaptation below.
1/2 cup sugar
2 Tablespoons Earth Balance (vegan butter), softened
1/3 cup flour
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
6 ripe peaches, peeled and sliced
1 - 9-inch single pie crust
Cream together the sugar and Earth Balance. Add the cinnamon, nutmeg and flour and mix until small crumbs form. Add half the mixture to the bottom of your pie shell.
Mix the sliced peaches with the remainder of the crumbs and add on top of the bottom layer. Or, you can layer in your peaches and add the remaining crumb mixture on top. (I made it the first way)
Pop into the oven for 10 minutes at 450 degrees. After 10 minutes, reduce the heat to 350 and bake for 40 more minutes or until the top is lightly browned.