I'm so fortunate to live within a short drive of a couple apple orchards. One of my favorites, Center Grove Orchard in Cambridge, sends out a weekly newsletter during its fall apple season. From the orchard's email newsletter, I learned that the farm was offering home-grown peaches for the first time this August. I couldn't resist stopping by the orchard to buy a few peaches.
Iowa-grown peaches are a bit of a rarity. From what I've heard, peach trees grow best in southern Iowa, right along the Missouri border. But there are a few peach varieties that can handle the cold winters better. The peaches available at Center Grove Orchard were smaller than the grocery-store variety. But they were very sweet and good for eating. I decided to bake the peaches into a pie.
|Pretty peaches from Center Grove Orchard|
|The Iowa-grown peaches were tiny, even smaller than a medium-size apple.|
I also followed the advice from the Kitchn and let the peaches sit in sugar for 15 minutes, then drained off some of the juice.
Well, the pie turned out great! It definitely wasn't soggy, but I may have added too much tapioca because the pie filling was "solid." It had a Jello-like texture, although that made it easier to slice.
|Not the prettiest pie, but at least it looks homemade.|
The Iowa peaches were perfect for pie. Here's an easy recipe I found in an old Iowa State Fair cookbook. Give it a try next summer when peaches are in season. If you can find Iowa-grown peaches, even better!
Classic Peach Pie
- 4 to 5 C. Iowa-grown, tree-ripened peaches, sliced
- 1-1/4 C. sugar
- 3 T. tapioca or cornstarch
- Dash of salt
- 1 T. freshly squeezed lemon juice
- 2 T. butter or margarine
- 1/4 tsp. cinnamon
- Pastry for double-crust 9-inch pie