A Fresh, Peachy Keen Pie

August is the best time for peaches. Especially freestone ones! Freestone peaches (as opposed to cling peaches) have flesh that does not stick to the stone inside. This makes them easier to cut in slices or chunks. You're more apt to find ripe freestone peaches, perfect for Fresh Peach Pie, in August. So now is the time to make this recipe!

Don't be tempted to make this pie with a bag of frozen peaches. It just won't be the same. There is something quite delicious about peaches at their peak. Soft, juicy, messy and glorious when baked in a pie.

This pie is the perfect way to celebrate the summer and all it's natural bounty!

Ingredients:

10 ripe fresh peaches, peeled and sliced

3 tbsps of sugar

1 tsp of cinnamon

1 tbsp of cornstarch

2 frozen pie shells, thawed

1 egg white with a splash of water, beaten

Peel and slice 10 ripe freestone peaches. Freestone and clingstone peaches look identical so you are more likely to come across freestone ones at your or grocery store in August. Clingstone peaches will work they are just harder to slice.

Add the slices to a bowl and sprinkle over the 3 tablespoons of sugar of the top and stir carefully. Let sit for 15 minutes. The sugar will draw out some of the liquid of the peaches. Drain the peaches from their extra juice. This will ensure a less watery pie.

Preheat your oven to 375 degrees.

Sprinkle cinnamon and the cornstarch over the peaches. Stir carefully until fully incorporated. Add the peaches to one of the pie shells. Carefully cover the pie with the second pie shell. Cut a few slits on the top so that hot air can escape. Unless you are an expert pie crust maker, I highly recommend using Mrs. Smith frozen pie shells.

Take the egg wash and brush all over the top. Bake for 25-30 minutes until golden brown and let cool for at least an hour before cutting in. Enjoy!