Number One Son has a couple of peach trees.   I guess it is safe to say that they are not in love with their peach trees.  We love peaches.  So… they brought us some peaches. Thank you!  (For the record – I will happily take more peaches.)

These are the first peaches of the season – somewhat small.  But… they are surprisingly delicious.  “Why not make a peach pie,” says I to myself.  “Good idea!”   (It is weird, but I do talk to myself.)

I thought I would use the method of putting the peaches in boiling water to peel the peaches.  You place them in the boiling water for a short time, and the peals just slip off.    I have done this many times with great success.

Long story short!  It didn’t work this time.  The peeling did not want to slip off.  Peeling the peaches did not seem like a great option. – small peaches.  I decided to slice the peaches and leave on the peel.  It worked.

This is a pie pan that I gave to myself at Christmas.  Well, really – There was a set of four of these smallish (7 inch) pie pans on a clearance table.  I thought them so wonderful, and I knew that in my wildest imagination Ever-Lovin’ would not know how much I would like small pie pans.  So… I bought them for myself.  Ever-Lovin’ was thankful that I had something I wanted under the Christmas tree.  Since Christmas I have been wanting to use these pans and today was the day.

This was the rustic peach pie we had tonight with a scoop of Blue Bell ice cream.  Life is good.

I actually made two little pies.  This one has a double crust.  You can get 4 small servings of pie or 3 ample serving from one pie.  In another post, I will try to reconstruct the recipe.  Basically it is peaches, sugar, lemon zest, lemon juice, almond flavoring, vanilla flavoring, cinnamon, nutmeg, and a little flour.  Yummy! – Don’t forget the Blue Bell.

Blessings to you and yours,

The Never-Fail Pie Crust recipe is from A+ in Cooking.  I will remember to share that recipe also.

Thank you for reading!