Classic Peach Pie

I hear you're getting tired of seeing the Herb Rubbed Pork from May, so I thought I would come back from my hiatus and refresh the site.

Where have I been you ask? My absence started innocently enough -- I was just busy and didn't have time to cook, photograph and blog. But then I started to enjoy making repeat dishes (which I couldn't do when I was blogging and always looking for something new) such as key lime pie, flour tortillas, sweet potato burritos and turkey chili soup. 

And finally, right when I was about to get on the bandwagon again, we moved. And this my friends, is where I am now cooking:

We call it the Cottage. It's the basement in our new home, which I'm using because we have gutted the main floor of our home (including the kitchen) to build our dream home. So I'm relegated to the downstairs, which is nothing short of uninspiring. And incredibly challenging to work in when half my kitchen tools are still packed and the fridge is in the dining room upstairs.

But I've been itching. I've wanted to cook so badly. I'm getting sick of hamburgers. So last week I bought some peaches and made two peach pies and a cobbler. Then of course, I had to make vanilla ice cream to go along with it. Sadly, in our reno, there is no great place to photograph and the weather has been drab, so I've been reliant on my iphone. I hope you'll understand and take my word that all food was not only attractive, but delicious.

So I thought I would celebrate my homecoming to the blog, with a peach pie. Classic and simple. Doable in a reno. No special ingredients required except some fresh peaches -- on-their-last-leg ripe are best. Enjoy.

And please feel free to share some easy-to-make-during-a-reno ideas. Think one pot, freezable and delicious.

Super Simple Peach Pie

Ingredients

2 flakey pie crusts
6-8 peaches (depending on size), peeled and sliced
1/2 cup sugar
4 tablespoons cornstarch
1/8 teaspoon salt
1/4 teaspoon cinnamon

Directions

Preheat oven to 425 degrees.

In a large bowl, combine the sugar, cornstarch, salt and cinnamon. Add the peaches and toss until they are evenly coated.

Lightly flour a clean counter and roll out the first pie crust. Drape over pie plate, evenly trimming the overhang to about 3/4".

Pour peaches in the pie plate on top of the first crust. (You want the peaches to mound a bit higher than the pie plate)

Lightly flour the counter again and roll out the second crust. Using a pizza roller, cut the crust into eight strips of equal width. Take every other one and lay it over the pie. Then, fold back the first and third strip and lay a fifth strip over them the other direction. Fold 1 and three back, then from the other direction, fold 2 and 4 back and lay a sixth strip over them the other direction. Repeat until strips are interwoven. Tuck in overhanging dough in pie plate and crimp with your thumb and pointer finger.

Bake in preheated oven for 25-30 minutes with a piece of tin foil loosely over the top. Then turn heat down to 350 degrees and bake for another 30 minutes until crust is brown and juices are bubbling.

Let cool for at least two hours (this will help the juices thicken).

Serve.