It's summer, so you know what that means! Stone fruit!
Peaches, apricots, and nectarines were always a staple during my summers growing up. Nothing makes me feel (or look) more like a giddy little kid than eating a ripe peach and having the juice run down my face and hands, so when I went to the farmers market a few days ago and saw the abundance of peaches, I knew I needed to swoop some up and make something great.
We all already know that fruit and pies go together like, well, fruit and pies... so today's recipe is my spin on a more "grown-up" way to enjoy the fruits that I used to make a mess of as a child.
Here we go-
What you'll need: 4 medium/large ripe peaches, 5 ripe apricots, 1 tsp vanilla extract, 1 tsp lemon juice, 1/4 cup light brown sugar (lightly packed), 2 tsp corn starch, 1/2 tsp powdered cinnamon, pinch of salt, 2 Tbs butter (or butter substitute), 2 Tbs water, and a double pie crust*.
*I almost always use the pie crust recipe found HERE. It's a great recipe and tutorial that shows how to make and modify a standard pie crust. (I also adore The Pioneer Woman, trust her every word, and want to be her best friend, so there's also that...)
The first step is to remove the pit and slice your peaches and apricots. Slice the peaches into 8-10 pieces each. Depending on the size of the peach, you may need to cut them up a little smaller. Make sure the slices are no wider than 3/4". Slice the apricots into 6 pieces each.
Place the fruit into a large glass (or other non-reactive) mixing bowl.