Peaches and pears are my favorite fruits, by far. Cherries and blueberries, too, but for different reasons and another topic. For the slice and eat fruit variety, it’s peaches in the summer and pears in the fall. Growing up we had peach trees, and as a result, a lot of peach jam and peach pie, which I believe is superior to apple pie, but I realize that’s just me.
| Fresh Peach Pie 2 T minute tapioca 2 T butter |
Slice the peaches directly into the lemon juice. Mix tapioca into the sugar, then pour over the peaches. Toss gently, then let stand 15 minutes. Stir, then pour into bottom pie shell. Dot filling with butter, adjust top crust, seal well by turning both layers of crust under the edge, and pinch to make a fluted edge. Cut several slits in the top crust, and sprinkle with cinnamon-sugar. Cover loosely with aluminum foil. Bake 15 minutes at 425o. Remove foil, reduce oven to 375o. Bake 30-40 minutes, until nicely browned.
The early white peaches are especially good. When we lived on Isaak Lane, we had 4 peach trees of different varieties that ripened in turn all summer long, ending with the traditional freestone peaches that are so good for canning. The recipe is also good for apricot pie, with mostly brown sugar. Cut 3 large slits in the middle, sprinkle on the cinnamon-sugar, then fold the flaps back to make a golden star.
When peaches and apricots are plentiful, make a lot of filling, and freeze it, 4 cups in a zip-lock bag. With pie crust and fillings already in the freezer, a fresh fruit pie can be ready very quickly!