Last summer we went to the Peach Festival at a local farm. Everything was Peaches – Peach Pancakes, Peach Preserves, Peach Ice Cream, and Peach Pie. But this year, because of a cool spring, the peaches were late ripening. They were still small, hard, and green on the trees and we didn’t buy any. But it was amazing to us, how many people bought those green peaches anyway.
This recipe was passed down from my grandmother, to my mother, to me and now to my daughters. It is a basic pie recipe. But for this pie, I have used frozen peaches and store bought pie shells.
- 6 cups fruit, peeled and sliced ( or 1 to 1 1/2 bags frozen fruit, thawed, cubed, and drained)
- 1 stick margarine or butter
- 6 Tbsp flour
- 1 1/2 cups sugar
- 1 tsp cinnamon or nutmeg
- 1 frozen pie shell
- 1 refrigerated pie dough
Pre-heat the solar oven while assembling the recipe.
Thaw the pie shell. Press to seal any cracks or tears in the pastry.
Combine the sugar, spices, and flour in a large bowl. Reserve a small amount of sugar to sprinkle on crust later. Add the peaches to the sugar mixture. Mix until all peaches are coated well. Pour peaches into the prepared pie crust. Dot with butter.
Slice the refrigerated pie dough into strips. Layer the dough strips onto the pie, making a lattice pattern. Crimp all edges of the pie together. Sprinkle the reserved sugar mixture onto the top of the crust.
Since the pie shell was in an aluminum pie pan, I set the entire prepared pie into a black metal pie pan.
The pie baked for 2 1/2 hours at 300° in the GSO.
The aroma was so intense coming out of the oven, that our next door neighbors smelled it and came over to take a peek. The juice was bubbly and boiling and the crust was browning. Although fully cooked and done, another 1/2 hour in the oven would have cooked the juices down just a little bit more. But I was losing the sun, and the pie looked done, so I took it in. Perfect Peach Pie!!