Classic peach pie
Pies
I adore fresh peaches and like to keep it simple when it comes to their preparation. For desserts I like peach ice-cream, peach shortcake or my family's classic peach pie. I think these are the best kind of desserts because the taste of the peaches can really shine. My Mom and I have been making this peach pie together since I was little. I'll admit, Mom uses frozen pie crust most of the time. A habit she picked up from being a busy working mother. But you can make your own pie crust if you'd like. I just use Jacques Pepin's classic pie crust recipe. My whole family loves this pie because we all think the hint of almond extract adds a nice flavor. It is a purely seasonal dessert for us and we never, ever use imported peaches or, worse, canned. Instead, we prepare several of these pies in August and freeze them so they are ready to bake all winter long. We like to pile in the peaches (3 cups worth!) to make a full pie. But those who prefer a thinner pie can reduce the amount as low as 2 cups.
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