Peach Pie

Nothing is as succulent as a juicy peach pie. It is great on its own, or try it with a scoop of vanilla ice cream. Serve warm or at room temperature.

INGREDIENTS:

• 1 egg
• 1 tablespoon lemon juice
• 2 tablespoons flour
• 1/2 cup honey
• 1/4 teaspoon salt
• 5 cups peaches, peeled and sliced (about 9 peaches)

INSTRUCTIONS:

1. Prepare pastry dough. Line a 9-inch pie pan with the bottom crust. Refrigerate remaining dough while preparing pie.
2. Peel peaches: Bring a pot of water to boil. Drop peaches into boiling water for 2 minutes. Remove peaches with a slotted spoon, and plunge them into a bowl of ice water. Skin will easily peel away from peach.
3. Slice peaches into 1/2-inch thick slices, and drain the peach slices in a colander.
4. Combine lemon juice, flour, honey, salt, and egg. Stir until well blended.
5. Arrange peaches in the prepared pie shell, and pour honey mixture over them. Cover with the top pastry. Trim the edges, crimp them together, and cut steam vents.
6. Bake at 450° for 15 minutes, reduce heat to 350°, and bake 25 minutes longer, until crust is done and peaches are tender. Cool on a rack.

VARIATION:

PEACH PECAN

INGREDIENTS:

• 1/2 cup chopped, roasted pecans (see roasting instructions on page 21)
• 2 tablespoons maple syrup or honey
• 1/4 teaspoon nutmeg

INSTRUCTIONS:

1. Combine pecans, syrup or honey, and nutmeg, and spread on bottom crust before filling with peaches.