I’m gonna sneak in one last summer recipe before I switch over to fall related things with apples, pumpkin and cranberries. I was just in Charlotte and it was warmer there than Boston and I saw peach pies for sale there. So let’s just say this pie is dedicated to Charlotte.
I never made a peach pie prior to this one. I always stuck with cobblers when I had stone fruit at hand. I don’t know why I always limited myself. It’s not to say that only making delicious cobblers is limiting but I don’t know why I never really considered to make a pie before. It’s super simple and lighter than a heavy biscuit cobbler, making it perfect for an end of summer dessert.
As with all fruit pies, I think that this pie is better the next day. As temping as it is to pull it out of the oven and dive in I think that giving the pie an over night to let the flavors intensify makes it so much better. Most of all, this allows for the sweet syrup that was created from the fruit juices and sugar to thicken, which makes cutting and serving easier. Well, at least, a tab bit less messy.
French Vanilla Peach Pie
*makes 1 8″ pie*
- 8 large fresh peaches
- 1 /2- 3/4 cup of vanilla infused sugar
- 2 tablespoons unsalted butter
- 1 8″ pie crust, top and bottom
- Preheat oven for 425.
- Roll out 2 discs of dough. Set bottom dough in pie plate, refrigerate. The top crust will be set aside.
- Cut peaches into cite size pieces.
- In a large bowl, combine the peaches and vanilla sugar. Coat all peaches completely.
- Cut top crust into 3/4″ wide strips.
- Place peaches in the bottom crust and then cover with the strips of pie crust in a lattice design.
- Place the small pieces of butter in the places where the crust is open to the fruit.
- Bake the pie on a sheet tray at 425 for 10 minutes. Turn the oven down to 350 and continue to bake 35 minutes, or until crust is lightly browned.