First things first! The winners of our big giveaway are…….

3rd place:
sue peace

2nd place:

and 1st place goes to…
minkie lane!!

I will be contacting each of you shortly!

And to the rest of you, thank you so much for entering and reading!!  As a bit of a consolation prize, I am posting my recipe for delicious peach pie.  Like pretty much everything I make, it’s fairly simple; it’s the fresh, homegrown peaches that make it really amazing.  And I need one of these pies very, very soon!

Simple Peach Pie

PART ONE… {Create the crust!}
1 1/2 cup flour
1/2 cup butter (or shortening)
1/2 teaspoon salt
1/4 cup cold water
Mix flour and salt, then cut in the butter.  Pour in the water and mix it together with your hands–it will be a bit sticky at first, but continue to work it until you can form a smooth ball.   Divide the ball roughly in half, with one of the halves a tiny bit bigger than the other. Roll out the bigger half until it’s large enough to cover the entire inside of the pan, including the top edges. Fold the crust in half, lift it into the pan, then unfold it; this should help prevent it from breaking up while lifting it.  (However, it’s nice to know that the more hard-to-handle the crust is, the flakier it will probably be!)  Press the overhanging crust into the edge of the pan; this should make it easier to trim with a knife.
PART DEUX… {Fix the filling!}
6 cups peaches (Fresh, not canned!)
3/4 cup sugar
1/4 teaspoon cinnamon
1/3 cup flour
(optional: 1 tablespoon lemon juice–though I’ve found it doesn’t affect the flavor.  Or maybe I am just dull.  But believe me, this pie will be good without it!)
 To get the skins off, boil  the whole peaches for 2 minutes, then submerge them in cold, cold water–ice cold works best! The skins should slide off easily. Cut around the peach with a knife, take out the pit, and slice them into small-medium sized pieces.
In a large bowl, mix the peaches with the rest of the ingredients, and pour into your pie crust. Roll out the second crust so that it is large enough to cover the edges, and place it on top.  Press and flute the edges, making sure that it is sealed all the way around.  Poke a few holes in the top with a knife so that the steam can vent.
Bake at 425 degrees for about 50 minutes to 1 hour. Take out and let cool
before eating.   (It is delicious chilled.)