It officially feels like fall.  There are a lot of great things to enjoy about fall, but today I miss spring and summer because they’re my favorite.  And in the midst of pumpkin season, peaches sounded good – so I made a peach pie.

I got this recipe from my mom years ago; I’m not sure where it came from originally.  It’s actually great for this time of year, since the recipe calls for canned peaches.  (I’ve never tried it with fresh peaches since I prefer to eat those uncooked.)

The name I have for this recipe is Peach “Egg Yolk” Pie because the peaches look like egg yolks (as you can see in the picture).  It’s super simple!

2 15-oz. cans of peaches halves  (8 large peach halves)

1/3 cup of butter, softened

1 cup of sugar

1/3 cup all-purpose flour

1/2 teaspoon vanilla

1 egg

1 9-inch pie crust (unbaked)

Heat oven to 325º.  Mix butter, sugar, flour, and vanilla.  Beat in egg.  Drain peaches and arrange in crust with the pit side down.  Spread the filling evenly over the peaches.  (It may seem thin, but it bakes up.)  Bake one hour (check after about 50 minutes).  Cool and enjoy!

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