Elizabeth and I have finished turning nearly a bushel of peaches into pie filling. Each Wednesday in July, the Amish community near our farm sells peaches along with their usual variety of produce. These peaches are grown right here in our home state of Missouri. This year I purchased about three bushel to put up for the year to come and for pie filling. Years back, Elizabeth’s great grandmother and I started peeling peaches, one thing lead to another and we came up with our own simple recipe for peach pie filling. It’s tasty any time, however my favorite time of the year to bake pies and crisps is the Fall. The smell is just as delicious as the flavor and gives me a rewarding feeling as I think back to our summer efforts and how they benefit us in the months to come. I’m sharing the recipe below. With the exception of the peaches, I bet you have all the ingredients in your pantry.

Peach Pie Filling Recipe

6 cups fresh, sliced peaches

1 cup sugar

3 Tbls. flour

½ tsp. Cinnamon

Stir together and use with your favorite crisp topping, in a pie or served warm over ice cream.