Delaware – Peach Pie

As the summer comes to an end, we decide to use the last of the peaches for Peach Pie, the state dessert of Delaware! The temperate climate of Delaware makes it an agricultural mecca for many foods, strawberries, tomatoes and peaches. In fact, the first commercial peach orchard in America was in Delaware. Peaches were a main crop in the 1800s, but a disease around 1900 changed everything. By the time a treatment was found for the “Peach Yellows”, many of the crops had been decimated. Today there are still orchards in the state, though nothing like they were around the turn of the century.
Delaware has the nickname “The First State” as it was the first state to ratify the US Constitution. The state is named after Thomas West, 3rd Baron De La Warr who was an English nobleman and the first governor of Virginia.

Peach Pie


Single-crust 9 inch pie shell (recipe below, or use a premade one if desired)

5 c peaches (approximately 5-7 peaches, depending on size), peeled, pitted and sliced
2 T lemon juice
3/4 c flour (1/2 c for the topping and 1/4 c for the peach mixture)
1/2 c white sugar
1/4 t cinnamon
1/4 t nutmeg
1/2 c butter
1/2 c brown sugar
1/2 c rolled oats
1/4 t salt

Preheat oven to 350 F.
Combine peaches, white sugar and lemon juice. In a separate bowl, mix 1/4 c flour, cinnamon and nutmeg. Combine dry ingredients with peaches and mix well.
For the topping:
Combine butter and 1/2 c flour using a food processor, pastry blender or two forks until the butter is the size of peas. Add brown sugar, oats and salt and mix until combined.
Into the crust, place the peach mixture. Spread the topping over the peaches, covering all of the fruit.
Bake at 350 F for 45 minutes.

Single Crust for a 9-inch pie

1/2 c butter, chilled and cut into small (ie 1/2 inch) pieces.
1 1/4 c flour
1/2 t salt
3-5 T ice water (amount depends on humdiity)

In the bowl of a food processor, pulse flour and salt. Add butter and mix until the butter is the size of peas (this takes about 20-30 pulses). With the food processor running, add the water through the feed tube 1 T at a time until the dough comes together. Flatten to a disk, wrap in plastic wrap and refrigerate for 30 minutes. Roll dough out to a 9 inch circle (it will be about 3/8 inch or 4 mm thick) and fit into pie pan.