Friday, July 26, 2013

Food Friday: Peach Pie

I've never been a big fan of pie.  Making it, eating it, not my favorite.  I'll eat it, if it's there, but I hate making pie crust.  And to be honest, I don't love the taste of it either.  Are you still reading?  I'm not pleading my case very well, ha!

Adam, being the ever loving husband that he is, bought me 25 pounds of peaches.
He knows I love fruit and cooking.  I made peach jam, froze peaches for smoothies, peach syrup, peaches and cream (or almond milk in my case) and we ate peaches with our lunch for a week!  Also, I made a peach pie.  I don't know what got into my head, but I just wanted to.

It was so good.

Do you know how I know?  My husband asked me later if there was any more.  And he told my brother how good it was.  And he asked me to make it again.  Adam isn't picky, and I appreciate that.  But he also isn't very enthusiastic about food so getting him to rave about my food is a huge accomplishment.

The first thing I did was find a pie crust recipe that I would like and that would be easy.  I decided I wanted my pie crust to be more like a sugar cookie, because the lack of crust sweetness is what bothers me the most about it.  I found this recipe here and decided to use 1 c of whole wheat flour and 1/2 c all purpose.  Oh, and I upped the sugar to a rounded 1/4 c.  I mixed everything in a bowl but then dumped it right into my pie dish and mashed it down.  None of this rolling it out crap.  I hate that.  I made some fork pricks and blind baked it for about 15 minutes at 400 (The recipe says 20 minutes but I figured it would get baked with the pie filling too)
Ever classy with my pictures, you can enjoy the flour that spilled out of the bowl, my glass of water and the fruit from our dinner.
Here is the pie filling recipe I used.  It was so simple and so yummy! 

I don't usually post recipes unless I personally created them, but I wanted to post this one because I liked the combination of the whole wheat sugar cookie crust with this peach pie filling. The original can be found here.

Peach Pie Filling
3 Tbsp. Flour
⅓ C. Sugar
½ tsp. cinnamon
3-4 c. sliced peaches
½ tsp. almond extract

Combine the dry ingredients, then stir in peaches and almond extract. Bake at 375 until crust turns golden brown (about 35-40 minutes). (Unless your crust is already baked like mine!  I think I baked it for 30 or 35 minutes)

Here is my final pie.  Have I mentioned that the lighting in my kitchen is horrible?


  1. Yum! He bought you 25 lbs? I'm so jealous...peaches are my ALL time favorite fruit!

    1. So many peaches! And I owe you a phone call. Right now!

  2. Oh, I love your photos SO much, because they look like mine :)
    Who has time to stop mid-pie-making and get a good shot with a cute background and no glass of water in the way?!

    1. Oh thank you! So true, when you want pie, pictures are just a bother!

  3. Ooh, gonna try that with all my peaches!! And peach cobbler!! I love peach cobbler!!

    1. We'll have to make some desserts in Colorado!


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