Peach Pie

 One of my favorite things about the month of August is peaches! They are my second favorite fruit and pie, second only to blueberries.

Last week Adam and I purchased a basket of peaches. We enjoyed eating them with our meals, mixed with yogurt and for a weekend treat I pulled out my cookbook to bake up my favorite peach pie recipe.

 The recipe I use is very simple, but very tasty. You simply peel and slice your peaches ( you will need 4-5 cups of sliced peaches) add 1 cup sugar, 1/4 flour and 1 teaspoon of cinnamon.

Once again I used the easy pie crust recipe my sister shared with me, but this time I had far better success rolling out my top crust. A fellow blogger suggested that I should roll out the crust between two layers of wax paper. I was so pleased with the outcome! Thank you Anne. : )

And the finished results!

Peach Pie Recipe:

4-5 cups slices peaches

1 cup sugar (brown or white work great, I use brown)

1/4 cup flour

1 teaspoon cinnamon

Mix together and pour into pie crust. Top with crust or crumble topping.Bake at 350 degrees for 1 hour or until crust is golden and filling bubbling.

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Here is the revised recipe for when using canned peaches:

2 quart jars of canned peaches, drained

1/2 cup sugar

1/4 cup flour

1 teaspoon cinnamon

Mix together and pour into pie crust. Top with crust or crumble topping.Bake at 350 degrees for 1 hour or until crust is golden and filling bubbling.