Good Dinner Mrs. Mellen

August is Peach month in New England with the freshest local peaches coming to market. Perfect for peach pie! Growing up I spent long summer days with my grandparents harvesting vegetables and fruits from their extensive garden which covered half an acre of ground. My favorite fruit still today is peaches. At my grandparents I pick a few peaches, then eat a peach, continuing this routine until my stomach was filled with juicy peaches. I loved peaches so much that my mother planted a peach tree at our home just for me. For years I loving cared for my tree, harvesting luscious peaches which my mother made into mouth watering peach pies. I've continued all these years later, taught by my mother, the art of making beautiful pies especially my favorite peach. Fresh Summer Peach Pie in Puff Pastry 1 package Pepperidge Puff Pastry, thawed according to package instructions 6 cups fresh peach slices (about 10 peeled peaches, sliced) 3/4 cup sugar 2 tablespoon instan...

August is peach season with fresh picked peaches in all the markets. Peach pie is one of my favorites pies(I know I say that about every pie!). Sometimes you have to do something different, go a little rouge, shack it up! That's what I did with this Peach Pie, I added Peach Schnapps to the filling, added a struesel topping all in a phyllo pie crust. I just let my creative cooking ideas flow for this show stopping pie! Streusel topping: 1/2 cup plus 2 tablespoons unbleached all purpose flour 1/2 cup old-fashioned oats 1/3 cup cup (packed) golden brown sugar 1/2 teaspoon salt 6 tablespoons (3/4 stick) chilled unsalted butter, diced 3/4 cup pecans, coarsely chopped Filling: 3/4 cup sugar 2 tablespoons quick-cooking tapioca 3/4 teaspoon ground cinnamon 1/4 teaspoon ground cardamom 1/4 teaspoon ground nutmeg 2 tablespoon Peach Schnapps 3 3/4 to 4 pounds peaches, peeled with vegetable peeler, halved, pitted, cut into 1-inch wedges Phyllo Pie Crust: 10 14x9-inch s...