Rustic Peach Pie

Simple reduces stress. That statement is simple and powerful. Can I get an amen? Simplifying our lives is a way to weed out stress. Simple to me means wild flowers instead of roses, clothesline dried clothes instead of machine dried, quick suppers instead of complicated dinners. Simplicity is what draws me to rustic. Anything rustic: furniture, dishes, pies. Rustic Peach Pie is about as simple as you can get. Sweetened peaches with a dab of flour for thickening, top a single pie crust and the edges are turned up to partially cover the peaches. No crimping. No fussing with the crust or the filling. I used my butter crust recipe but a good store-bought crust will work just fine. If you use my recipe, omit the sugar in the crust and brush the top with half and half and sprinkle with sugar.

Now, if we want fancy, we can call this Rustic Peach Pie a Peach Galette, but ,with fancy comes a certain amount of stress. Let’s keep it simple. Let’s try to make our lives simpler. Go out and pick a bunch of wildflowers and place them in a canning jar on your kitchen window sill. Then, send me a quick note and let me know how that simple act chased away some stress.

We need to get back to simple. Can I get an amen?

Rustic Peach Pie

yield: one 9 to 10 inch pie

Preheat oven to 375 degrees.

A simple pie made from a sweetened peach filling that tops a single pie crust. The pie crust edges are lightly folded back over the peaches. No crimping is needed. Fresh or frozen peaches can be used. If frozen, defrost before using.

4 cups sliced peaches, frozen or fresh. If frozen, thaw before using

juice of one lemon

1/2 cup all-purpose flour

1 cup granulated sugar

1/2 teaspoon ground cinnamon

A crust for a single 9-inch pie, homemade or store-bought

1 tablespoon half and half or cream

1 tablespoon raw or granulated sugar

Place peaches in a large bowl and add lemon juice. Gently toss.

Add flour, sugar and ground cinnamon to a small bowl and mix. Add flour mixture to peaches and gently mix.

Roll out crust to a 12 inch circle on parchment paper or a baking mat and place on a baking sheet. Don’t stress over the shape. It doesn’t have to be perfect.

Gently pour peaches in center of crust and spread out leaving approximately a 2 inch border.

Fold edges of crust over the filling. Lightly brush the edges of the crust with half and half and sprinkle with sugar.

Bake in a 375 preheated oven for 55 minutes or until the crust is brown and the filling is bubbly.

Remove from oven and cool before slicing.