FRESH PEACH PIE
This sweet peach pie is always going to bake up some delicious sweet pie filling - there is no way to contain all that sunshine and sweetness in the crust. One of the tricks I've learned over the years is to simply pull the edges of the bottom crust up and over the top of the lattice crust - it really does help to keep the juices in the pie.
Once you've made a homemade fresh peach pie, you will never, ever consider using a prepared pie filling. There is no way to compare the freshness, texture or natural sweetness that you get from fresh ripe peaches.
Even though you may want to gobble this up as soon as it comes out of the oven, resist the temptation! Let the pie cool for at least 3 hours, and preferably at least 4 hours in the fridge, to help the filling thicken and set-up perfectly.
Of course, that is for the fresh peach pies that we make AFTER the first one...which is usually gobbled up warm after an hour or two of swatting hands away from the pie plate!
This is just so dang sweet and good, words and photos hardly do it justice! Perfect in the summertime!
And for a little something extra special, top with a scoop of fresh vanilla ice cream or sweetened whipped cream. Totally decadent!
Hope that you enjoy our family favorite recipe as much as we do!
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I'm Mama V and I am so happy you stopped by to visit! This is the place to find family favorite and kitchen-tested quality recipes, along with photographs and tips to give you the confidence to cook and bake from scratch.
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