Old fashioned peach pie made using no eggs and with a very quick and easy yet flavorful peach filling. Serve the peach pie with some whipped cream or ice cream to make this the perfect summer dessert.
I love pies. I love pies even though I always struggle with the pie crust. I love pies because there is nothing more comforting than a warm piece of pie, with a side of whipped cream or ice cream on the side.
My all time favorite pie has to be apple pie, only because its such a classic. Its also probably the first pie I ever ate, and the first pie I ever baked. But this peach pie recipe I am sharing today is equally good.
I have fairly good luck with this pie crust in winters. In summers though, its a different story. In this weather, pie crust can be such a pain to work with. And if what you decide is a lattice top to go for, an all butter pie crust is inviting trouble. I would suggest adding a little shortening to the peach pie crust to make it easier to work with, especially if you choose to go with an intricate design on the top. If you want something simpler, then go ahead with this all butter pie crust I am sharing.
While fresh peaches are no longer available here, you can easily use canned peaches, which is what I did. The recipe is fairly easy once you have your lattice rolled out, and the results are lip smacking good!