My parents, sister, brother-in-law, and nephew recently visited from Wisconsin. Since South Carolina is known for its peaches, a trip to Fisher’s Pick-Your-Own Orchard in Greer, SC was in order. There, we picked a peck of peaches (also known as the small basket).
From June 1st until the middle of September, twenty-seven varieties of peaches will cycle in and out of season at Fisher’s Orchard. We happened to hit the first peaches of the season – June Gold.
We were greeted at the stand by a woman with sassy white hair and a sweet southern demeanor. She told us that the best peaches were in the orchard across the road, down the path and around the corner. Off we went!
At the end of the path, we found trees dripping with ripe peaches. Many fallen peaches were left to perish in the grass beneath the trees. I wanted to gather them up and do something with them. But what? It seemed like such a waste of perfectly good peaches.
So, what do you do with a peck of peaches? The first day, we sliced a few and ate them. We also made a peach cobbler. Several days later, we made a peach pie. The warm slices of pie heavenly paired with vanilla bean ice cream.
Ten peaches from the peck remain and I’m not yet peached out. Peach ice cream perhaps?
1 (15 ounce) package pastry for a 9 inch double crust pie
1 egg, beaten
5 cups sliced peeled peaches
2 tablespoons lemon juice
1/2 cup all-purpose flour
1 cup white sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
2 tablespoons butter
- Preheat the oven to 450 degrees F (220 degrees C).
- Line the bottom and sides of a 9 inch pie plate with one of the pie crusts. Brush with some of the beaten egg to keep the dough from becoming soggy later.
- Place the sliced peaches in a large bowl, and sprinkle with lemon juice. Mix gently. In a separate bowl, mix together the flour, sugar, cinnamon, nutmeg and salt. Pour over the peaches, and mix gently. Pour into the pie crust, and dot with butter. Cover with the other pie crust, and fold the edges under. Flute the edges to seal or press the edges with the tines of a fork dipped in egg. Brush the remaining egg over the top crust. Cut several slits in the top crust to vent steam.
- Bake for 10 minutes in the preheated oven, then reduce the heat to 350 degrees F (175 degrees C) and bake for an additional 30 to 35 minutes, until the crust is brown and the juice begins to bubble through the vents. If the edges brown to fast, cover them with strips of aluminum foil about halfway through baking.