THE PERFECT PEACH PIE

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Our new neighbors Peggy and Michael have been a great addition to our little neighborhood on Gilberts Creek.   We are a small gathering of people who love living close to the Kentucky River, they fit in like they’ve been here forever.
Last week when Paul and I were going to Pennsylvania for my son’s wedding, Michael was also making a trip to Pa. to Peter’s Orchards, his family’s orchard in Gardner’s Pa.

He loaded his vehicle with fresh peaches,apples,plums, nectarines and apple butter for his return trip and shared them with his close neighbors. Check out Peter’s Orchard’s Face Book page for gorgeous photos of the fruit they sell!  Thank you Peggy and Michael, your generosity is much appreciated!

Ingredients

• Pie crust recipe yielding two crusts for a 9 inch pie or
• 1 package pastry for a 9 inch double crust pie 15 ounce
• 5 cups sliced peaches ( slice the peaches about 1/2 inch thick)
• 1 egg beaten
• 1 Tablespoon lemon juice
• 1/4 cup all purpose flour
• 1/4 cup cornstarch
• 3/4 cup white sugar
• 1/4 cup brown sugar
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 2 Tablespoons cold butter

Instructions

1. Preheat oven to 450 degrees
2. In a large bowl combine the sliced peaches and lemon juice, gently toss together. Place the sliced peaches in a colander to drain. Don't skip this step, this eliminates some of the juice so your pie won't be soupy after it's cut. When I drained my peaches I collected almost a 1/4 cup of juice. Drain peaches about 10 - 15 minutes. Place drained peaches in a large bowl.
3. .................................................

for full recipes please see : bunnyswarmoven.net

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