Summertime conjures up so many fond memories both of activities and food.
You can’t recall past summers and not remember peaches. The rosy, ripe jewels and that juice that drips from your chin to your toes. Awh, yes, when peaches are ripe and at their peak their is no better memory.
My peach memory from the summer of 2014 will be the South Carolina peaches that I enjoyed on the beach last week. We vacationed on Seabrook Island and many days were devoted to beach life. It was a sweet treat to enjoy a peach from my beach chair and not worry about the drippy mess. When I finished enjoying my peach, the ocean beckoned and cleared away any juicy evidence.Peaches that fit this description scream for peach pie preparation.
This is a favorite recipe from several years ago and it bears repeating. Race, don’t walk to the farmers market and gather the prime peaches of the season and start making food memories for you and your loved ones.
We are already planning our return to this slice of paradise. Seabrook Island is just a short drive from Charleston, South Carolina. It was a wonderful week filled with family time and food memories such as hot boiled peanuts, fried green tomatoes, pimento cheese and fried chicken. I was able to lunch with a friend that I hadn’t seen in more than 20 years and that was an added treat. Stay tuned for recreations of recipe favorites from this trip. I hesitate to tell y’all about this get away as I truly want to keep it a secret. Not a tremendous amount of crowds on the beach and a good time was had by all.
I would love to hear about your favorite vacation spots. Please, do tell!
Fresh Peach Pie
Unbaked pie crust for a 2-crust (9-inch) pie.
1 egg
1 tablespoon water
6 cups sliced fresh, peeled peaches, about 8 medium peaches
1 lemon, juiced
1/2 to 3/4 cup sugar
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
3 tablespoons cornstarch
2 tablespoons butter, cut into small pieces
Preheat the oven to 425° F.
Line a 9-inch pie plate with pie crust. Combine egg and water and blend well. Lightly brush the egg glaze over the bottom of the pie crust to moisture proof the crust.
Toss the peaches with lemon juice, sugar (amount of sugar used depends of sweetness of peaches,) cinnamon, nutmeg and cornstarch. Spoon fruit into crust. Dot with butter. Place second crust on top of peaches. Fold crust under and pinch together to seal. Using a paring knife, cut slits in top crust to vent. Brush lightly with egg glaze and sprinkle lightly with additional sugar.
Place pie on cookie sheet to avoid boil over. Bake for 10 minutes and reduce heat to 350° F. Bake 45 to 55 minutes or until the pie crust is golden brown.
Cool completely on a wire rack before serving.
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