Peach Pie

I don't know about you, but I have a hard time throwing away food. So whenever possible I lovingly place leftovers or produce that is in real danger of rotting in a Tupperware container and put it in the freezer, vowing to use it some week night when I don't have time to cook. Inevitably, the result is a freezer full of food, an empty drawer where my Tupperware is supposed to be, and a Wednesday trip to Jimmy Johns. Jason and I routinely promise to do a better job eating in and using all the food in the fridge before it goes bad; we end up doing well for a bit and then resort back to our old ways. So I was really proud of us for eating freezer leftovers all week, and to celebrate our accomplishment (and because it fits with the warm sunny weather we've been having), I decided to make a peach pie in January with the frozen peaches from last July. Not only did I use frozen peaches, but I also managed to use left over crumb cake topping.

Peach Pie

Kelley Gondring

Preheat oven 350º.

Prepare two pie crusts.

In a medium bowl, thoroughly combine:
4-5 medium peaches, peeled and sliced
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon almond extract
1/4 teaspoon vanilla extract
2 tablespoons cornstarch
1 cup sugar

Let sit for at least 15 minutes or as long as it takes to finish making the pie crust and crumb topping.

In a food processor, pulse together until finely chopped:
1/4 cup pecans
2 tablespoons sugar
2 tablespoons flour
2-3 tablespoons butter
1/4 teaspoon cinnamon

Roll out first pie crust and place in pie pan. Cut off the excess dough, leaving enough to crimp together with the upper crust. Pour the peaches into the pie crust and evenly spread. Sprinkle the crumb topping over the peaches.

Using a basting brush, brush the edges of the pie dough. Roll out the second crust and place on top of peaches. Again, cut off the excess dough and then crimp together edges.

Cut decorative holes for heat to escape.

Bake for 50-55 minutes.

Eat up!