"Candy might be sweet, but it’s a traveling carnival blowing through town. Pie is home. People always come home.”
- Pushing Daisies
I don't bake a lot of pies. If you are familiar with this blog, then you know this. There are not a lot of pie recipes here. In fact I only recently posted a pie crust recipe, which is amazing by the way, if you haven't checked it out.
|My peeled peaches, done by dropping them in boiling water for 30 seconds, then put in an ice water bath. The peels just slip right off.|
That's just the thing, though. I need for a recipe to be amazing. Many pies are not amazing to me, so why bother? But here's the thing. Other people love pie. I need to make a pie sometimes. Upon request, or at the holidays. So I want to make a good one. Call me a people pleaser.
|My peach peels and pits. Did you know you can make peach jelly with just the peels and seeds?|
I don't know if you could call this recipe amazing. It's a pretty straightforward peach pie. I think the job of a summer fruit pie recipe, peach or berry, should be to just highlight the ripe fruit. To put it up on a pedestal and shine a really flattering light on it. Which this recipe does nicely. If you use my crust recipe, it will be encased in a super buttery and flaky pastry, so it will be a pretty darned delicious pie.
|My pie ready for the oven|
Peaches are one of my very favorite fruits. So if I'm going to make pie, or eat pie, peaches is a good choice for me. I like my peach pie to be pretty classic. I don't like cinnamon or nutmeg in there. I just want good old ripe peaches mixed with sugar and just a bit of lemon juice. You can't really taste the lemon juice, it just adds a bit of contrast to all of that sweet. And your peaches do need to be ripe. Your peaches should be juicy, sweet, and delicious on their own.
|Here is the best way to use leftover pie crust. Make pie crust sticks, of course! Especially if you are using my Delicious All butter pie crust. Just sprinkle on some sugar and bake until puffed and golden brown, about 20 minutes.|
I used flour as the thickener for this pie. I made a few different versions of this pie and I liked flour the best. Cornstarch seems a little too gel -y, and tapioca is just too well, tapioca - like for me. I don't want those little pearls in my pie. I just want a straight up delicious, old fashioned peach pie, darn it.
The one thing I don't like about flour as a thickener is that it looks a little cloudy in the pie. That is the only caveat, in my opinion.
|Golden Brown and delicious|
With the holidays around the corner, I see more pie in my future. That should make the people around me happy. And it makes me happy to make them happy.
Tan Vintage Damask Dinner Napkins, Vintage Copper Kettle, Vintage Arthur Wood Mug, Heritage Hall English Transferware Plate, and Old Ivory Syracuse China Dessert Plates available at my Etsy shop, House of Lucien.
Double Crust Peach Pie With Fresh Peaches
Pie Crust for a 8 inch deep dish pie or a 9 inch Pie Try my recipe for The Best All Butter Pie Crust Recipe If you are using my pie crust recipe, please follow the directions in that recipe along with these instructions.
1 egg white beaten with a teaspoon of water
5 cups (980 g.) or 2 pounds, 3 oz. sliced and peeled ripe peaches
1 Tablespoon fresh lemon juice
1/2 cup (70 g.) all purpose flour
1 cup (200 g.) white sugar
2 Tablespoons butter
additional sugar for topping the pie
Preheat oven to 400 degrees Fahrenheit, 200 degrees Celsius, Gas Mark 6. Place a cookie sheet covered in foil in the oven to preheat. ** Read the recipe before making, if you are using my pie crust recipe don't preheat the oven now, do it later after freezing or refrigerating the prepared pie.
Line the bottom and sides of pie plate (glass or pyrex is best) with the crust. Brush the bottom of the crust with some of the beaten egg white, this will help keep it from getting soggy while baking.
Place the sliced peaches in a large bowl and sprinkle with the lemon juice. Toss it gently. Mix together the flour and the sugar in another bowl. Pour over the peaches and mix gently. Pour into the pie crust and dot with butter. Cover with the other pie crust, and fold the edges under. Flute the edges to seal or press the edges with the tines of a fork dipped in egg. Brush the remaining egg white over the top crust and sprinkle it with sugar. Cut several slits in the top crust to vent steam.
***If you are using my pie crust recipe, or a homemade recipe, at this point I would recommend freezing or refrigerating the pie at this point for 30-60 minutes. To help calm the gluten in the flour after rolling. If you are using a frozen pie crust you don't need to do this. After doing that, if you haven't preheated the oven yet, do it now.
Place the pie on the preheated cookie sheet. Place it on one of the lower racks in the oven. This will help cook the bottom crust, so it doesn't get soggy.
Bake for about an hour. Check the pie after about 40 minutes to make sure the edges aren't getting too browned. If they are cover them with foil. It's done when the top and bottom is browned.
Let cool slightly on a wire rack. Serve warm with ice cream if desired.