Summer becomes real when you have a slice of peach pie on your plate from fresh fruit just picked from the nearby orchard.
This, my friends, is true summer beauty.
I may have to declare this as one of the best pies I’ve ever made. And it’s the peaches that went inside that must be bestowed with a large portion of the credit.
Peach season here in Pennsylvania has reached its prime, and the fruit on the trees this year is thriving.
Juicy and sweet, peaches are certainly undergoing a stellar year.
And as a result, the pies that are produced from those peaches are reaping all of the benefits.
After all, a pie is only as good as the fresh fruit that’s going inside of it. Which is why the filling needn’t be anything too fancy or complicated.
The project in undertaking the creation of this pie isn’t the filling, but the crust, which you’ll find true of most pie recipes. After some slicing and dicing, the filling takes minutes to make.
Meanwhile, the crust takes a little finesse. But nothing unmanageable, even for the novice baker.
I like to consider pie-making as the perfect put-on-a-few-records and chill-in-the-kitchen-all-Sunday-afternoon activity. Nothing wrong with that, right?
If you’ve never done a lattice before, basically you’re just attempting to weave the top strips of crust over and under each other. You may wish to refer to a simple tutorial when you get to that step, as I admit, my instructions may not be the most extensively written-out.
The warm slice of pie that comes out of the oven, (one you’ll top with cold ice cream…perhaps vanilla coconut!) is certainly worthy of every last second of effort that goes into creating this. As I said earlier, this is true summer beauty on a plate and certainly summer baking at its finest.