Along with peach pie, I made a batch of peach freezer jam.  It was a sticky, sweet, sugary mess, but worth it in the end.  I used Certo (liquid pectin) instead of Sure Jell this time and just followed the recipe and directions that came in the package.  Yummy!

Mmmm…nothing like fresh peach pie.  Actually, fresh peaches.  Period.  Peaches are my favorite fruit to buy fresh in season and make as much as I can out of them.  I love peach jam, peach pie, peach tarts and just fresh peaches and sugar.  Unfortunately, they seem to be the messiest for me to deal with.  And all the blanching and peeling makes for a dirty, sticky kitchen when all is said and done.  But mmmmmmm, they sure are awesome!  So I don’t have a recipe for this pie.  I just throw it together every year during peach season.  The crust is just your typical pie crust.  I put the bottom in a pie pan and I roll out the top to make a pretty top.  You could also just put a normal pie top on.

Peach Pie Filling:

about 6 cups diced peaches

1 cup sugar

1/4 cup flour

1 T. lemon juice

2 T. cinnamon

Mix all together and pour into crust.  Top with top crust.  Bake at 375 for 45-50 minutes.  Enjoy!