Southern New Jersey is known for its delicious peaches. This year has been a particularly brilliant crop. The weather has been perfect, and the peaches are simply delectable. You can buy them by the peck, half-peck, or individually at the local farm market. I have so many, I naturally wanted to make a dessert. This rustic peach pie uses few ingredients and celebrates the real peach taste.
Don’t be afraid to eat dessert on the Mediterranean diet. As with everything in this lifestyle, the key is moderation. Have a small slice of pie if you want it. Make it yourself using the freshest ingredients you can find. Avoid store-bought desserts that are filled with additives and preservatives. This rustic peach pie uses very little sugar, so go ahead and indulge — moderately.
Rustic Peach Pie
- 5-6 peaches based on size
- 1/3 cup sugar
- 1/4 cup flour all-purpose
- 1 tsp salt
- 1 tbsp Demerara sugar
- 1 pie crust pre-made
- Preheat oven to 400 degrees F.
- Peel and slice the peaches and put in a deep bowl. Add the sugar, flour, and salt and mix. Save the Demerara sugar for later.
- Place the pie crust flat along the bottom of a nine-inch pie pan with the edges sticking up.
- Pour in the peach mixture and fold the sides of the crust over the peach filing, leaving an uncovered hole in the center of the pie.
- Bake for 20 minutes, then sprinkle the top with the Demerara sugar. Return to the oven and bake for an additional 20-25 minutes.
- Remove from the oven and let cool.