My little corner of the world

On our way home from our vacation, we stopped at a little peach stand just north of Aiken. I was really surprised to see they had peaches available, since we had heard that the state’s peach crop was lost because of the late frost back in the spring. Betcha didn’t know that, on average, South Carolina produces more peaches than Georgia.

Anyway, I digress. I decided to make me a good old-fashioned peach pie. YUM!! Michael helped me peel and slice all the peaches - you go, honey! - and how is he rewarded? By not even getting one lil’ ol’ bite of that awesome pie. Yup, chicka here took it to work and ate a slice for breakfast(!) the next morning, before sharing with my co-workers. Not one slice was left over. Poor Michael. I’ll have to make him another pie.

Beth’s Peach Pie

• Double pie crust (either make your own or use a refrigerated one)
• 1 egg, beaten
• 6 cups sliced peeled peaches
• 1/2 cup all-purpose flour
• 1 cup sugar
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon salt
• 2 tablespoons butter

Preheat the oven to 450 degrees. Place one of the crusts in the bottom of a 9″ pie plate. Brush with some of the beaten egg - this will keep it from getting soggy. In a large bowl, mix together the flour, sugar, cinnamon, nutmeg and salt. Add the peaches and fold gently until well combined. Pour into the pie pan and dot with butter. Add the top crust (I did a lattice-top), crimp the sides, and brush with more of the beaten egg. Cut some slits in the top crust to let steam escape (this is not necessary if making a lattice-top crust). Bake for 10 minutes at 450, then reduce heat to 350 and cook for another 30-40 minutes, or until crust is golden brown and the filling is bubbling. Let it sit for at least one hour (two if you can stand it) before serving so the filling will set. Be patient and you will be rewarded with a beautifully set, yummy pie. :)