I decided to start another week on the right foot… with dessert. During a recent trip to our local farmers market, I was drawn to all of these gorgeous peaches. I read somewhere that you shouldn’t even look at a peach before July and that their season typically ends in September. So, although people may consider peaches to be more of a summer thing, I can confidently say that they are also a fall thing.
After buying several peaches, I immediately knew that I wanted to make a pie. I haven’t made one yet this year and one of my favorite things about fall is pie. I really love combining fresh fruits with fall herbs and pies or galettes are a good opportunity to do that. For this recipe, I wanted to combine the peaches with lemon and thyme. The flavors are magical together and because it tastes so good, it’s hard to believe that it’s so easy to make.
My favorite part about this pie recipe (besides how it tastes) is the anticipation of it. Since you can sit back and let the oven do most of the work, you get to really enjoy the smells as they fill the room. The aromas of pies baking always bring me so much happiness – even a Monday can’t take from me.
PEACH PIE WITH LEMON AND THYME
4-5 large peaches, pitted, peeled and cut into thick slices
1/4 cup sugar
Zest and juice from 1 lemon
1 tablespoon of fresh thyme
2 tablespoons flour
Optional: I used pre-made pie crusts (2 per box), but I highly recommend making your own for a fresh flavor.
1. Preheat oven to 350 degrees Fahrenheit.
2. Roll out one roll of the pie crust and line the bottom of a deep pie dish. Refrigerate.
3. Toss peaches with sugar, lemon zest and juice, thyme and flour.
4. Transfer into the pie pan on top of the bottom crust.
5. Roll out the other half of the pie crust.
6. Make the top pie crust of your choice.
Note: I made a lattice crust.
7. Sprinkle with sugar.
8. Place a baking sheet on a lower rack beneath the pie pan to catch any juices that might boil over. Note: If you skip this step and the juice boils over, you will have to clean your oven to avoid filling your kitchen with smoke.
9. Bake for 50 minutes to an hour or until the crust is golden and the juices are bubbling.
10. Let cool for about 15 minutes before serving.
All images © Regan Baroni 2016.