Wednesday, July 22, 2015

Aunt Lucille's Peach Pie and the Peach Stand

My husband's Aunt Lucille lived just outside of Vienna, Georgia on a farm loaded with lots of peach trees. She made a fabulous open faced peach pie that was a favorite of my husband and all of his cousins that met there every summer for a family reunion. This pie was one of the very first desserts that I learned to cook as a new bride. It is very simple to make with perfect results every time. I use the Pillsbury roll out pie crusts and everyone always raves about my homemade crust. I'll never tell!

As many of you know, I have just sold my family home of many years and have relocated to Charlotte, North Carolina. I am always on the lookout for fresh produce and a good meat market. I have only been in Charlotte for one week and have had great success at the Peach Stand in Fort Mill, SC. It is only about 15 minutes from Lake Wylie where I live and has the most fantastic meats and fresh produce. I have been on a search for peaches for Aunt Lucille's pie as well as my World's Best Peach Cobbler and was directed to the Peach Stand by several Carolinians. My daughter and her joined my there today for a terrific lunch. She had the Ultimate BLT with Fried Green Tomatoes and pimento cheese. I had the Pita Chicken Salad wrap. It was some of the best chicken salad that I have ever eaten, including my own. After our delicious lunch, we journeyed to the meat market for a quick preview. The steaks looked amazing.

Our main mission of the day was to select the perfect basket of peaches along with some South Carolina tomatoes, grown in the richest red clay imaginable. We succeeded and headed home with out prized possessions.
Aunt Lucille's Open Faced Peach Pie never tasted better. Here is the simple recipe that is suitable for the most novice pie baker.

Aunt Lucille's Open Faced Peach Pie

1 cup sugar
1/2 cup flour
1/4 cup butter or margarine- cold and cut in small slices

Blend together the sugar, flour, and butter with a pastry blender or very clean fingers and hands- the hand method is by far the easiest.

Place half of the mixture in an unbaked pie shell.
Peel about 6 or 7 ripe peaches, cut them in half and remove the pit. Place them on the sugar, flour, and butter mixture that has already been placed in the pie shell.

Top the peaches with the remainder of the  prepared mixture.

Bake in a 325 to 350 degree oven until top is golden brown - this should be 30 to 40 minutes.

Always top with vanilla ice cream.

This pie can be wrapped in saran wrap and then in foil and frozen before it is baked. It will turn out perfectly, just like fresh, if baked within six months. 

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