Peach Pie

I found some giant peaches at the grocery store that were calling to me.  They were saying "Peach Pie, Peach Pie" so I had to get them and I had to make a peach pie.  It's not like I make peach pie...ever...but it just sounded really good.  Let me tell ya, the pie tasted really good, too!  I peeled and sliced my peaches, stirred in the lime juice, and set them in a colander to drain as I prepared the rest of the pie.  That way they would be nice and drained and not so soggy.  Another tip I picked up is brushing a bit of beaten egg onto the bottom crust before placing the peach filling.  This is to help eliminate the "soggy" crust you sometimes get.  I did a lattice top but you can also roll out a top crust and just make sure you cut vents so the steam can escape.  Make sure you bake on a cookie sheet because it will most likely bubble over!  Top with a little vanilla ice cream and you've got yourself some yumminess!

Peach Pie

1 egg, beaten
5 cups sliced peeled peaches, I used 6 HUGE peaches and it was maxed out
2 Tbsp. lime juice (You can also use lemon but I've read that so many people prefer lime.  They say the flavor blends with the peach flavor better.)
1/2 cup flour
1 cup sugar
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. salt
2 Tbsp. butter
pastry for 9" pie and top (I made my own.  Recipe HERE.)

Place sliced peaches in a large bowl and sprinkle with lime juice.  Mix gently.  Set in colander to drain off any extra juices while preparing the rest of the pie. 

Line bottom and sides of a 9 inch pie plate with one of the pie crusts.  Brush with some of the beaten egg to keep the dough from becoming soggy later. 

In a separate bowl, mix together the flour, sugar, cinnamon, nutmeg and salt.  Pour over the peaches, and mix gently.  Pour into the pie crust and dot with butter.  Cover with the other pie crust or lattice crust.  Fold the edges under.  Flute the edges to seal or press the edges with the tines of a fork.  Brush the remaining egg over the top crust.  Sprinkle with sugar, optional.  Cut several slits in the top crust to steam if not doing lattice. 

Bake at 450 degrees for 10 minutes in a preheated oven.  Then reduce heat to 350 degrees and bake for an additional 30-35 minutes, until the crust is brown and the juice begins to bubble through the vents.  If the edges brown too fast, cover them with strips of aluminum foil about halfway through baking.  Cool before serving.  This tastes better warm than hot!