Celebrate National Peach Month With Our Favorite Peach Pie Recipe
It’s August! Know what that means? Another month of summer, yay, and peaches, double yay! Yep, the fuzzy fruit should be plentiful in your local grocery store this month, aka National Peach Month. In celebration of pie time, we’ve got some facts for you and our favorite peach pie recipe.
Interesting Facts About Peaches
While you probably know a few facts about peaches like Georgia is called the “Peach state”, you may be surprised to learn Georgia is home to the world’s largest peach cobbler at 11 feet by 5 feet, which is made in Fort Valley, GA every year. Here are ten more interesting facts you may not know about peaches:
- California and South Carolina produce more peaches than 130 million pounds grown annually in Georgia.
- Peaches are at their best June through August.
- Over 700 varieties of peaches exist.
- Peaches belong to the rose family.
- Two main varieties available are the freestone (seed easily separates from the flesh) and clingstone (seed sticks to the flesh).
- Peaches originate from China.
- Fuzz on peaches helps protect the fruit from disease, insects, animals, blemishes, and blight.
- Nectarines are fuzz-free peaches.
- Peaches are rich in several minerals, antioxidants, and vitamins, including A, C, B1, B2, B3, and B6.
- While yellow peaches are the most common in the U.S., you can find them in various hues ranging from white to deep red.
Peach Pie Texas Style
If you’ve known us here at Texas Pepper Jelly, for any amount of time, even for a hot minute, you know we love to spice things up. Our peach pie recipe is no different. Expect peachy sweetness with a kick that your family and friend are sure to enjoy. You might want to make two pies. It will save a lot of bickering later.
SERVINGS: One 9-inch pie 8
- 9-inch pie pan
- Fork or knife
- Measuring cups
- Medium-size mixing bowl
- Large spoon
- Double pie crust – make it or buy it; your family won’t care
- Two large cans of sliced peaches, thoroughly drained, OR four cups of fresh peaches (about 8 medium-size peaches), peeled and sliced
- 1 cup sugar
- 1/4 cup Peach Habanero pepper jelly (yum)
- 1 Tablespoon butter, cut into small pieces
- A dash of cinnamon or nutmeg
- Combine peaches, sugar, and pepper jelly into a mixing bowl. Set aside.
- Line a pie pan with half the crust, add peach mixture and spread out smoothly.
- Sprinkle pie with the small pieces of butter and cinnamon or nutmeg.
- Cover the pie with the second crust.
- Pierce the top crust in several places with a fork or knife so your pie filling can vent.
- Bake in a 425°F oven for 20 minutes; then reduce temp to 325°F and bake for another 40 minutes or until peaches are done (pierce fruit through a vent hole with a knife or toothpick; if it goes through the fruit without any resistance, the pie is fully cooked).
- Remove pie from oven and let sit for about 15 minutes before serving.
- Serve warm or cold. It’s delicious.
*If using canned peaches, you can start checking for “doneness” after a half hour.
Still hankering for more peachiness? We suggest using TPJ Peachy Peach Rib Candy on everything. Okay, well, not everything, but pork, chicken, turkey, even beef, absolutely. The combination of sweetness and heat will have you coming back for more.