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

rolling pin
pie plate
sharp knife
pot for water to peel peaches
measuring cups/spoons

Peel peaches. (To aid in peeling, dunk peach in boiling water for 2 minutes then dunk into ice water. The peel should easily remove.)

Slice peaches.

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.

Crimp.

Bake at 425° for 35-45 minutes.

1 pie

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Very low in cholesterol
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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?

Hallee

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