Peach pies and chopping wood 🪵

It’s August in Pennsylvania and that means peach season.

We have the most delicious peaches here , many types , but in my opinion the Chambersburg peaches are the best.

They are not designated by their type, but by their growing location. The flavor isn’t one that you’d forget, sweet, juicy and very peachy tasting.

August is also the time to start thinking about fall and winter. They are just around the corner and if you’re like me, I love a big fire on chilly nights, so that brings me to chopping wood.

The seasoned wood pile.
The split pile all ready to go.

I love being prepared, and also I find wood piles very pretty. I find them very comforting with a promise of a beautiful fall evening, offering up that scent that only the Autumn will bring.

With a bunch of mouthwatering peaches what is better than a peach pie?

I use a very easy and reliable pate brisee pie crust. It turns out flaky, buttery and delicious every time.

Pate Brissee

2 1/2 cups flour

1 teaspoon salt

1 teaspoon sugar

2 sticks of real butter chilled and cut into small pieces

1/4 – 1/2 cups ice water

In your food processor, combine the flour, salt, sugar and butter and pulse until it looks like coarse meal. Around 10 seconds.With machine running, add ice water a bit a time until dough comes away from the sides and isn’t wet or sticky but will form when pinched together.

Take dough and divide into 2 balls, flatten into disks and wrap in plastic wrap and refrigerate for an hour.

When ready to use , roll out on a floured board into a large round that will fit in your pie pan.

Peach Filling

5 – 5 1/2 cups of peeled, sliced fresh peaches

1/3 cup all purpose flour

2/3 cup sugar

1/2 teaspoon cinnamon

1 teaspoon lemon juice

In a big bowl combine all dry ingredients, then mix in the peaches and lemon juice

Fill your rolled out bottom pie crust that’s in a pie pan and preheat oven to 400 degrees

While your oven is heating, roll out second crust, at this point you can make a cross cross pattern or just cover the filling with a whole crust and cut slits in the top to let the steam out. Around 6 slits are fine.

Bake pie around 45 minutes, all ovens are different. The pie will be golden brown and the juices will come through the slits in the top crust.

I hope you get to enjoy a homemade pie whether you bake one or your lucky enough for someone to bake you one.


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