Peaches were abundant in the Okanagan Valley where my Grandma lived and so it’s not surprising that she has so many recipes that call for peaches. In fact she lived right next to a peach orchard where I snuck in a few times, despite Grandma warning me not to, to grab a fresh peach or two.
- pastry for a 2-crust pie
- 4 cups fresh peaches
- 1 cup granulated sugar
- 4 tbsp flour
- 1/8 tsp salt
- 1/4 tsp cinnamon
- 2 tsp lemon juice
- 1 tsp Earth balance
Peel and slice peaches then set them aside in a large bowl.
In a separate smaller bowl, combine flour, sugar, cinnamon and salt. Mix lightly with the peaches. Sprinkle with lemon juice, dot with Earth balance.
Line 9” pie plate with pastry, fill with peach mixture. Cover with top crust, sealing edges well. If making a lattice top like in the picture, you can use an egg wash to seal the pastry. Bake for 35-40 minutes or until done.