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If you, like me, are not ready for summer to end, ignore all the pumpkin-everything being tossed at you for one last hurrah — this incredibly easy peach pie recipe!

And when I say “Incredibly Easy,” I mean incredibly easy. So much so that even I managed to make this (under the ever-watchful eye of Damon, of course). The recipe can be found here.

The ingredient list is minuscule, and if you bake from time to time, you probably already have most of this in your house:

• pastry for a double-crust 9-inch pie (if you buy a frozen roll-out crust, they usually come with 2 already in the box)
• 5 cups fresh peaches, sliced (I’ve now made this twice with frozen peaches to no ill-effect)
• 1 cup sugar
• ¹⁄₃–¹⁄₂ cup all-purpose flour
• ¹⁄₄–¹⁄₂ teaspoon cinnamon
• 2 tablespoons butter
• 2 tablespoons sugar (this is for dusting the top, so save it till right before it goes into the oven)

So be honest, you already have most of this in your house, right?

The instructions for this recipe are so simple. Here’s what ya do:

• Grab all your dry ingredients (flour, sugar, and cinnamon) and put them into a mixing bowl. Stir ’em or whatever.
• Next, drop in the peaches. Try to get a good covering over ’em. If you’re using frozen peaches like I did, the more they thaw, the easier it will be for stuff to stick to ’em.
• Then, go ahead and roll out one pie crust into the pie dish. If you have long nails like me and keep stabbing it when you’re trying to unfurl it, make someone else do it. Or use a rolling pin or whatever (We don’t have one because I tossed it during a KonMari sesh — and don’t let that turn you off of KonMari, because this is literally the only time in 2016 I might have needed it. Instead I used Damon’s hands.).
• Now dump the peaches in, and spread around the remaining dry ingredients.
• Then, take pats of butter and spread them around the dish. Do a better job than I did in this picture.

• Seal it up with the other pie crust. Pinch it together all the way around, then cut a few slits in the top.
• Lastly, sprinkle that remaining two tablespoons of sugar onto the top crust.

• It bakes for 35 to 45 minutes (or until it’s bubbling out of the top). You might also need to cover up the edges of the crust for a bit so they don’t burn, then remove the foil halfway through (I did this).

That’s it! SEE HOW EASY?

Now eat pie forever (or until you run out). Also, if you haven’t tried TruWhip, it’s our fave brand of whipped cream and I highly recommend it. Dollop it high, pls. Oh and also, if you’re wondering why my photos aren’t gorgeously lit on my marble-topped kitchen island, it’s because I made this at night in our apartment kitchen that had only this area clean and pretty for cooking.

Now, go watch this video and enjoy your pie. Baked in a buttery, crispy flake. Er, flaky crust.