I decided to start another week with dessert. During a recent trip to our local farmers market, I was drawn to all of these gorgeous peaches. I read 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 fruit, I can confidently say that they are also good into the fall.
After buying several peaches, I immediately knew that I wanted to make Peach Pie with Lemon and Thyme. Combining fresh fruits with fall herbs is one of my favorite ways to play with different flavor combinations.
My favorite part about this recipe is how easy it is to make. Since you can sit back and let the oven do most of the work, you get to enjoy the smells as they fill the room and anticipate how delicious it’s going to taste when it’s done.
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.