It’s officially peach season! If you’ve checked out our town’s farm stand, you’ve probably spotted the beautiful Georgia peaches in abundance. These juicy summer gems are something we look forward to all year.

This week’s recipe is a summer classic and pays homage to the delicious fruit, in the form of Peach Pie. Our version features a rich brown sugar topping that caramelizes as it bakes and sits on our famously easy no-roll pie crust (get the recipe here). The result is a rustic dessert that captures the sweetness of the summer.

And, don’t forget to top your slice with a scoop of ice cream!

Peach Pie

• 1 9” pie crust (try our easy no roll recipe)
• 5 cups sliced/peeled peaches
• 1 Tbsp lemon juice
• 1 cup sugar
• 1/2 cup flour
• 1/2 tsp cinnamon
• 1/4 tsp Ginger
• 1/4 tsp salt
• 2 TBSP butter
• Topping: 1/2 cup brown sugar, 1/2 flour, 4 TBSP butter (cold)

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Preheat the oven to 450.

Prepare pie crust in 9” pie plate.

Place peaches in a large bowl. Add lemon juice and mix gently. Add sugar, spices and salt. Mix gently until combined.

Pour into pie crust and dot with 2 TBSP butter.

For the topping, mix together flour and brown sugar. Cut in 4 TBSP cold butter (We use our fingers to crumble until it resembles sand). Sprinkle over pie filling.

Bake 10 min. Lower oven temperature to 350, and bake 30 minutes more, until bubbly.

Cool 15 minutes before slicing. Store leftovers in the refrigerator, up to 4 days.