It’s peach season around here. We have picked peaches off of 2 of our 3 trees and they are ripening fast! My husband hinted that he would like a peach pie, but it’s a lot of work and time to make a pie. I told him I would make a “rustic peach pie.” This is a good way to have a fresh baked pie, without all the time and effort. Sure it’s nice to have a beautiful two crust pie with a fancy edge, but like my dad used to say, “it’s all dark where it goes!”
I use the ready made pie crust rolls. I just let them sit out on the counter top for about 30 minutes until they are softened. I actually like to roll the crust thinner and place it on a Parchment lined baking sheet.
In a bowl, put 5-6 sliced peaches (leave the skins on – this is another time saver!) In a separate, small bowl, stir together:
3 T. sugar
Stir the sugar mixture into the peach slices and make sure they are all coated. Pile them onto the center of the crust.
Pull the crust up around the edges leaving it open in the center. Brush the top with a beaten egg and sprinkle with sugar.
Bake at 350° for about 25 minutes or until golden. You may need to cover the pie with foil during the last few minutes of baking so the crust doesn’t get too brown. Remove from oven and allow to cool slightly. Serve warm with vanilla ice cream or whipped cream. It’s also delicious served at room temperature.