How is it Labor Day weekend already, the last official weekend of Summer, and I have only managed to bake one – exactly ONE – pie all season?
And it was weeks ago.
Sure, I’ve whipped up a couple of no-bake beauties, but this serious lack of buttery pastry and gooey fruit filling is troubling.
I plan to make up for my failings in spades once we get into the swing of Fall baking, rest assured.
Fruit pies are one of my very favorite things to bake, and just in the nick of time for your long weekend celebrations – I give you this wonderfully indulgent brown sugar peach pie.
Peach pie was one of the first recipes I learned to bake, out of the well-worn pages of the Joy of Cooking, and it remains a favorite.
I spent a week back home in Santa Barbara a few weeks ago and baked this brown sugar peach pie for my parents (thanks, Mama for being my model!). It takes cues from the classics, but is heavy on the brown sugar (obviously), and uses my favorite, easy-to-work-with all-butter pie crust.
As the pie cooks, and the peach juices release and bubble, the brown sugar in the filling adds a welcome caramel element, which is further enhanced with vanilla and warming spices – cinnamon, cloves, and ginger.
Sweet, sweet magic.
Let’s be honest, though, it’s pretty hard to go wrong with perfectly ripe August peaches, a good dose of brown sugar and cinnamon and vanilla, and of course deliciously flaky pastry!