Okay, so one of the best things about Texas summers is the peaches from Fredricksburg in the hill country, about two hours north of us. They are tender, deep red skinned jewels which when lathered in butter and pastry crust, it rivals the best of any dessert; yes, even chocolate.
I made this pie for our family who was visiting over the long weekend and told my sis-in-law that I'd post the recipe. First, you peel and slice the yummy peaches and place in a large mixing bowl. Add these ingredients to 6 cups of peaches:
2 tsp lemon juice
1 tsp grated lemon zest
1/4 tsp allspice
1/4 tsp nutmeg
1/4 tsp salt
1 Tbsp minces crystallized ginger
1/4-1/2 c. sugar
(in recipe but I didn't add: 1/2 c. brown sugar, 3-4 Tbsp. tapioca)
Let macerate for 15 minutes while you make any double crust (I made my own but you can buy crusts too).
Place in bottom crust, dot liberally with butter chunks.
Bake at 400 for 20-25 minutes. Reduce oven temperature to 350 and continue to bake 30-40 minutes longer until it bubbles and crust is golden brown.
Eat with high quality vanilla ice cream = dreamy!