Falling For Pie Season

    With those warm days of summer behind us and the air becoming crisp and cooler, it’s the time to turn on our ovens and make some love the old fashioned way…Bake a pie! 
    Abundant now are apples and pumpkins, but I will be searching the farm stands and farmers market for the last of those delicious, juicy, golden red peaches before they are gone. Do not fret. The good news is that even when the local peach season is over, we can still find them being brought in from California, South Carolina, Washington and Georgia. 
    Peach pie is my favorite! I prefer to serve it warm–paired with a good vanilla and caramel ice cream. My Grandchildren take delight in eating this, as it is their favorite dessert. Simply easy to prepare, but certainly not humble! Flaky crust surrounds this juicy sweet fruit and the aroma is just sensational. One bite and the taste is sure to bring summer back to mind. So, savor the flavor!  xoxo…Dishin’ with Denise

12 large peaches (ripe but firm)
2 frozen prepared 9” deep dish pie crusts
1 glass deep dish pie plate
½ cup sugar
¼ cup brown sugar
1 ½ teaspoons fresh lemon juice
¼ cup plus 1 tablespoon all-purpose flour
2 tablespoons unsalted butter cut into thin slices
½ teaspoon ground nutmeg
1 teaspoon ground cinnamon 
1 egg yolk
2 tablespoons water
Aluminum foil strips to cover outer edges of the pie (to prevent burning)

    Put frozen pie crusts on counter to semi-defrost (this will make the dough pliable and easier to mold into pie plate). 
    Boil a large pot of water and immerse peaches into water for 1 minute, then immediately place them into an ice water bath–to prevent further cooking. This method makes peeling off the fruit skin effortless. 
    Slice peaches and place into a bowl. Add sugars, flour, lemon juice, spices and butter, toss gently until mixed well. Now, add mixture to pie plate that has one crust molded to fit, then gently use the other crust to fit over the top. Poke fork holes here and there to allow heat to escape. 
    Beat egg yolk with water and then brush the top and edges of crust. Sprinkle additional sugar on pie and wrap outer edges only with foil. 
    Bake at 425° for 15 minutes. Then lower oven to 375° for 40 more minutes.