Peaches.

Well, fall is coming and you know what that means...BAKING TIME! Everyone knows that I love DC, especially because it's getting on mid-September and the high for today is set to be in the 90s...YUM! In honor of this extension of my Southern Summer, I decided to make a peach pie this weekend. I'm pretty jazzed about it's progress so far (it's in the oven). Here's what I did:

Crust:

I went to the store and purchased a prepack crust-I just can't say no to them.

Innards:

• ~3 lbs of squishy-ripe yellow peaches
• 3 TBSP of corn starch
• A little less than a cup of unbleached sugar
• 1 tsp of cinnamon (plus more for later)
• 1 plum
• 4 TBSP of cold butter in little bits
• 1/4 C of chopped pecans

Combine all of the ingredients together in a bowl. Set aside. Put one of the crusts from the box into the bottom of a glass pie plate. Bake it on 375 for ~10 minutes, until golden and crispy. Let the crust cool completely. Once cool, add the peach mixture into the baked crust. Take your second crust and cut out some small designs for ventilation. Put the shape-filled crust on top of the pie and pinch down the sides. Bake on 375 for 26-30 minutes (or until it looks good to you). Once you take it out, sprinkle with cinnamon. Let it cool (so it doesn't burn Matty's mouth) and then serve with cinnamon gelato (we saw this at a restaurant on Thursday night) or fresh whipped cream. Enjoy!