Saturday, August 5, 2017

Sweet, sweet summertime....and peach pie! Roxanne Rustand

The last time I posted here, our house was a bit torn up during the beginning of a kitchen remodel. We are still at it.  Or rather, the various construction people's the busy season for them, so they have been fitting us in when they can during their bigger jobs.  I am grateful for every step of the way!

Still, the end is in sight. Granite counters Wednesday (crossing fingers!)  and at some point, the electrician. Right now, I am typing this in our (temporarily) dimly lit kitchen while the family is asleep, and know I will really  appreciate the day we have lights again!  And what fun it will be to have everything back in order, and get back to cooking.  In that vein, I want to share one of my favorite pie recipes with you.  Ahhh, summertime--and fresh, juicy, fragrant peaches!

Though I usually make my own pie crusts, the ready-made Pillsbury pie crusts (not any house brand but the real deal) found in a grocery store refrigerator case are easy and fast.


7-8 cups sliced, peeled fresh peaches
1/2 cup white sugar  (reduce sugars if peaches are ripe and sweet)
1/2 cup brown sugar
1/4 cup + 1 heaping Tbsp small pearl tapioca (not Minute)
1/2 tsp cinnamon

1 Tbsp real butter

Double crust pie dough, unbaked
Egg, well beaten, to brush on top crust

Drop whole peaches in boiling water. Fish out of the water with a slotted spoon, slip the peel off in one easy motion, slice.
Mix with the sugars, tapioca and cinnamon and let sit for fifteen minutes to soften tapioca.
Pour into 9" pie plate lined with bottom crust.  Dot with butter. Add top crust, crimp edges thoroughly around perimeter of pie. Cut small vent slashes. Brush with egg, sprinkle very liberally with white sugar.
Bake 425 degrees 20 minutes, lower to 375 degrees for another 30 minutes,  Any visible juice on top of pie should be well thickened and clear. Cool thoroughly to let filling set up...but good luck with that, because in this house, most of the pie is gone by then.  :)

So...what are your favorite summertime treats? I would love to hear about them! And--a question dear to my heart--what kinds of peaches are your favorites, and why?

Roxanne Rustand

USA Today Bestselling Author
Falling for the Rancher, LI       6/2017
An Aspen Creek Christmas, LI 11/2016
The Single Dad's Redemption, Love Inspired 7/2016


  1. Yum, Roxanne! Sounds really wonderful. My sweet tooth is drooling!

    1. I've been under the weather the past few weeks, but last weekend our daughter looked up my recipe and made this. It was the first thing I had any appetite for in a long time!

  2. Perfect time of year for peach pie, Roxanne. Thanks for sharing!

  3. Not like mine but make my husband peach pie for 38 years for his bday Jane Squires