My mom makes the best peach pie. I’m not even a big pie fan, but peach pie is something I can’t resist. Luckily, peach season isn’t too far from my birthday and I can usually convince mom to make me a pie sometime over the summer. But alas, now that I’m a grown lady with a home (and oven) of my own, I often find that I better bake my own pie when the craving strikes.
Last week I decided to take a risk with my first peach pie of the season and cut the sugar a bit. I’ve been trying to keep things healthy over here in this corner of the world and take advantage of the fresh ingredients of the summer. When a friend mentioned that his wife had cut the sugar in her pies down over the years and now used only a mere third of what was in the original recipe I thought it was worth trying. And guess what? It was brilliant! I used half the sugar I normally would and the peaches tasted fresher and less syrupy. Overall a big hit!
Mom’s Peach Pie
2 pie crusts (I faithfully use this recipe – all butter – and method from The Pioneer Woman)
5-6 cups sliced and peeled fresh peaches (about 9-10 medium)
1 tsp lemon juice
1/2 cup sugar (the original recipe calls for 1 full cup)
1/4 cup all-purpose flour
2 tbsp butter
1 tbsp milk (optional)
Preheat oven to 425 degrees.
Prepare the pie crust. Roll out the bottom crust and place gently in a pretty pie plate (shouldn’t all pie plates be pretty?).
Mix together the peaches and lemon juice. Whisk together the flour and sugar (my mom also adds 1/4 tsp cinnamon here, but we’re not big cinnamon fans so I leave it out) and gently mix into the peaches.
Turn the filling into the prepared pie plate and dot the top with butter.
Roll out the other round of pastry and place over the filling. Fold and roll the edge and press to seal. Cut slits in your pie so that steam can escape. Brush with milk.
Bake until the crust is brown and juice begins to bubble through the slits (35-45 minutes).