Deep dish peach pie

Care to join me for some breakfast?

 

Having leftover dessert for breakfast is one of my favorite things.  This pie was killer both last night and this morning.  In fact, Fatty said it was maybe my best pie ever.  Uh huh.  If you have peaches like me, I highly recommend you do this, too.

Make your favorite pie crust, or buy one - whichever you prefer.  Roll it out into a deep dish pie pan.  My pan is 9" wide and at least 2" deep.  Take sliced peaches (I used about 6 cups) and mix them with a 1 tsp. lemon juice, 1/2 tsp. of cinnamon, 3/4 cup sugar and 3 tbsp. flour.  Dump the peaches into the pie pan.  Now make the topping - 1 cup flour, 2/3 cup brown sugar, 1/2 cup cold butter mixed together until it's crumbly.  Sprinkle on top.  Cover the edges of your pie with a strip of aluminium foil (to prevent burning) and bake at 425 degrees for at least 45 minutes.  The time will vary depending on how deep your pie is and the diameter of your pan. My pie took over an hour, but I started checking at 40 minutes.  You are looking for a nicely browned top and bubbling juices.  Watch it towards the end to make sure the top isn't getting too brown.  If it is, cover it with foil.  Best served warm.  And then still good cold with a nice cup of coffee the next morning.

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A big thank you to everyone for the anniversary wishes.  One part of me is amazed that it has been 13 years - it seems like we just met a few years ago!  Thank you, too, for the nice words on last Friday's post.  I was feeling pretty low and you guys really made me feel so much better.  So much better that I got motivated and managed to meet my deadline early - hooray!

Just a reminder that if you would like a chance to win Vintage Baby Knits, you need to comment on yesterday's post before 12 noon EST tomorrow.  You can also visit STC Craft for a chance to win one of three copies that they are giving away.

Back here soon.  Hopefully with something made out of fabric.