Fresh Peach Pie with Whole Wheat Crust
Peaches just taste like summertime to me. I love biting into a sun-warmed peach and having the burst of juice and sweet flesh fill my mouth. I had a big basket of peaches recently and wanted to capture some of that summer sunshine for dessert that night. So I made a fresh peach pie as if it were an apple pie. It was amazing.
Pastry for 2-Crust Pie made with whole wheat flour
6-8 firm, fresh peaches
¼ cup whole wheat flour (fresh ground is best)
1 cup organic sugar
½ tsp cinnamon
¼ tsp fresh nutmeg
2 TBS unsalted butter
pot for water to peel peaches
Peel peaches. (To aid in peeling, dunk peach in boiling water for 2 minutes then dunk into ice water. The peel should easily remove.)
Prepare pie crust.
Line pie plate with bottom crust.
Preheat oven to 425° F.
In a bowl, mix flour, sugar, and spices.
Add peaches and gently stir.
Put in pie plate.
Dot with butter.
Place top crust on top.
Bake at 425° for 35-45 minutes.
|Very low in cholesterol|
Serve warm with ice cream.
I would love to hear any feedback about this recipe. Did you make it? Did you enjoy it? Did you make any adjustments to it?
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