29 Aug '17, 7pm

#recipes My Favorite Fresh Peach Pie {Lattice or Crumb Top!}

Roll out the bottom pie crust to a 12-inch circle, gently lifting the dough to fit into the plate instead of stretching and pressing (doing this can cause the pie dough to shrink while baking). Trim the edges to about 1/2-inch beyond the rim of the pie plate. If using the crumb topping, fold the pie crust under so it is even with the edge of the pie plate and crimp the edges. Refrigerate the pie crust while preparing the rest of the pie. Peel the peaches with a paring knife OR gently place the peaches in a pot of boiling water for 45-60 seconds and then immediately plunge them into a bowl of ice water; the skins should easily peel/slide right off. Halve the peaches, remove the pit, and cut each half into 1/4-inch slices (or thereabouts) for about 6 1/2 – 7 cups (45-48 ounces) total. Add the peaches to a large bowl and toss with the lemon juice. Add the sugar, cinnamon, nut...

Full article: https://www.melskitchencafe.com/fresh-peach-pie/

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