SWEET AS A PEACH PIE
No beating around the bush here. Peach Pie is my all-time favorite pie and making one is a summertime ritual for me. I simply can’t get enough of this pie during the season and that season is starting right about now. Keep reading because I’m sharing my recipe with you.
To make a peach pie, I want the sweetest and juiciest fruit I can get…you know the kind where you have to bend over because delicious peach juice is dripping down your chin on each bite. You may have a farm or special tree nearby you that has pie-worthy peaches. My favorites are the ones I get from my friends Farmer Al and Becky of Frog Hollow Farm.
When this pie is baked and ready to share, wait for that blissful O.M.G. moment that always seems to accompany that first bite. It sure brings a smile to this pie-maker’s face!
SWEET AS A PEACH PIE
For one 9”deep-dish pie plate.
- 1 recipe for double crust pastry
- 6 cups sweet ripe peaches, sliced or chunked (peeling is not necessary)
- 1/4 – 1/2 cups sugar (depending on sweetness of fruit)
- Small pinch of ground nutmeg
- Small squeeze fresh lemon juice
- 1/3 teaspoon salt
- 1/4 cup flour
- 2 tablespoons quick cooking tapioca if fruit is especially juicy
- 2 teaspoons butter for dotting
- 1 egg white mixed with 1 Tablespoon of water
- Extra sugar for sprinkling on top of unbaked pie
- Make dough, divide into two disks, wrap in plastic and chill.
- Put peaches, sugar, nutmeg, salt, flour, and tapioca in a big bowl and gently mix all together.
- Roll out the bottom dough and place in your pie pan.
- Spoon the filling into pastry in pie plate and dot with little pieces of butter. (I forget to do this most of the time. 😉 )
- Roll out remaining dough and make a lattice crust top or cover with full top crust. Trim excess dough from edges and crimp.
- Brush crust with some egg white wash and sprinkle evenly and lightly with 1-2 teaspoons of sugar. (Hint: You can also do this towards the last 15 to 30 minutes of the bake if you are worried about the top of your pie getting sugar burn.)
- Place pie in refrigerator to chill while oven is preheating to 425°F.
- Bake at 425°F on the middle rack for 20 minutes.
- Reduce heat to 350F and bake for 35 minutes more or until done. You should see steady bubbling and steaming coming through the lattice or vents when it is done. Let cool before serving.
Note: A splash of an orange liqueur, such as Cointreau, is delicious in a peach pie filling.