Looks Good Enough To Eat Right Off The Page, Doesn’t It?
Okay, making pie crust can be tricky business. Everyone who has ever tried to make and bake a decent-looking and better-tasting pie knows that. So give yourself permission to take a shortcut, unless you’ve got the time, and patience it will take you to learn the tricks of turning our perfect, flaky, buttery crust every single time. This recipe allows for that.
You can either start with crusts made using your favorite recipe, or you can take the shortcut and buy your crusts ready-made. If you go the store-bought route, make sure you get the type of crust needed for a 9-inch, double-crust pie. If you can’t find one designed specifically for that purpose, buy two single 9-inch pie crusts and remove one from its pan, roll it out a bit and place it on top of the filled pie in the other crust. Where there’s a will for pie, there’s always a way!
I have many fond memories of growing up in the South and making the annual pilgrimage to Georgia in the depths of summer to go to a peach orchard and pick our own fuzzy, glowing orbs of juicy sweetness right off the trees. We always had a race to see who could fill their bushel basket the quickest.
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INSTRUCTIONS.
Quick Tip: You might be wondering if you can enjoy peach pie in the depths of winter, when there are no fresh peaches available and those you find at the market are mealy and dry. Of course you can. Frozen peaches will work, just thaw them and let them drain very well. In a pinch, you could use canned peaches, but you should rinse them free of their syrup and drain them well, too
Recipe and image courtesy of Bunny at Bunny’s Warm Oven
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