If you follow my blog, even casually, you know I LOVE PIES! I enjoy all types of pies.<\/span><\/span><\/p>\n<\/div>\n But tracking the heights of seasonal fruits in your area and catching them when they’re at their best rewards us like very few things in the baking world. <\/span><\/span><\/p>\n<\/div>\n Peaches are an iconic fruit of summer, and should be treated with the reverence befitting their ephemeral, short-lived lives. Sure, you can find shipped, canned, preserved or frozen fruits all year round. But there’s nothing like getting fresh and local produce for maximum flavor.<\/span><\/span><\/p>\n<\/div>\n That’s why the simplest treatment is the best for these beauties. A pie with a simple latticed crust, a double-crust or crumb topping are all excellent. It just depends on preferences. <\/span><\/span><\/p>\n<\/div>\n The pictures of my pies in this post are mixed fruit pies showing a crumb, double-crust and naked fruit pies. My recipe below is specifically for a peach pie with a crumb topping. The topping matters. If you opt for a double-crust pie, pre-baking the bottom crust isn’t practical. So if you choose a double-crust it helps to start with a hotter oven for the first ten minutes or so and baking in the bottom of the oven will result in a better-baked-bottom. Who likes a soggy bottom? <\/span><\/span><\/p>\n<\/div>\n<\/wow-image><\/div>\n<\/div>\n<\/figure>\n<\/div>\n<\/div>\n<\/div>\n