Because the season had aired right before finals, etc., Michael and I missed a few episodes toward the end, and even though ABC aired the last few episodes this summer at a ridiculously inconvenient and un-prime time, Michael and I made a joint decision not to watch them until we could watch everything all in a row and bask in the sheer romance and whimsy of it all.
(Because we are very most especially gooey and sentimental and also swoon-ish like that.)
Anyway, every time I watch Pushing Daisies, I get the urge to make pie. In a dress and heels. And this time, I had SUCH a hankering for a peach pie made with fresh peaches. Why the need for fresh? Well, probably because it smells so good my eyes actually close when I walk past the peach and nectarine section at the market every week. And while I’ve been popping nectarines like they were grapes this summer, I hadn’t actually had a peach yet.
It was time. After a lot of research, I put together this little baby. After one bite, Michael turned to me and said “this would be SO good with a few toasted pecan bits in it.” After one bite, I agreed. If you’re not into pecans, feel free to leave them out. I just think it would be incredible. (I also had a short fantasy about how amazing it would be with homemade caramel pecan ice cream to go with it, but that’s another story.)
It was good pie. Probably not The World’s Very Most Especially Best Peach Pie Ever, but I loved it. A lot. And felt quaint and whimsical with my oven mitts, holding the warm pie at the table with my eyes closed while I smelled it.
Pie makes the world go ’round.
- 1 double crust
- 5-6c fresh* peaches, peeled** and sliced
- ¼c flour
- ¼c sugar
- ½c brown sugar
- ¼-1/2tsp cinnamon
- 1tsp vanilla
- pinch salt
- ¼-1/3c toasted chopped pecans, optional
- Roll out bottom crust and arrange in 9″ pie plate. Combine peaches, flour, sugars, cinnamon, vanilla, salt, and pecans, if using. Let sit 2-3 minutes to let juices start to develop. Pour into pie shell. Cover with top crust and seal edges. Cut a few slits on the top to allow filling to vent.
- Bake at 375 for 45-55 minutes, or until top is golden and cooked through. Let cool completely before serving.
- *If you don’t have access to fresh, use frozen peaches that have been thawed.
- **To peel peaches, I place them in boiling water for 2 minutes and then place them in cold water. The skins usually come right off.