|Nutritional Guidelines (per serving)|
This peach pie recipe is great, especially when you can get your hands on fresh peaches. You'll want 2 1/2 to 3 pounds of peaches, which is about nine medium peaches—but to be safe, get ten, as they will shrink during baking.
You could substitute frozen peaches, which is actually not a bad way to go if it isn't peach season, and it'll save you from blanching and peeling. Thaw them in the fridge the night before, and reserve the juices.
Since this is a double crust pie, you'll need a full batch of flaky pie crust dough. In order for the top crust to be flakier than the bottom, you'll have to make two batches, one with the butter cut into the size of cornmeal, and one with the butter cut into the size of peas or hazelnuts.
The one with the bigger lumps will be flakier, and you'd use that one for the top crust. The bottom one needs to be less flaky so it doesn't get soggy. You'll have enough dough to make two pies, and you can easily double this recipe.
Alternatively, you could buy one pre-made bottom crust and make your own flaky crust for the top.
- 1 batch flaky pie crust (see above)
- 2 1/2 to 3 lbs. peaches, fresh or frozen (9 to 10 peaches)
- 3/4 c. sugar, plus additional for sprinkling
- 3 tbsp. cornstarch
- 1/4 tsp. ground cinnamon
- 1/4 tsp. salt
- 1/8 tsp. ground nutmeg
- 1 tbsp. lemon juice
- 1 tbsp. butter (cut into cubes)
- 2 tablespoons milk (for brushing)
Preheat your oven to 400°F. Skip step #2 below if you're using frozen peaches.
Bring a large stockpot full of water to a boil. Add the peaches and blanch for about 30 seconds, then remove them and dunk them in a large bowl of ice water. After 30 seconds in the ice water, remove the peaches. The skins will now slip right off. Then halve the peaches, remove the pits and slice up the fruit.
In a large mixing bowl, combine the sliced peaches (along with any reserved juices if you're using thawed frozen peaches) with the sugar, cornstarch, cinnamon, nutmeg, salt, and lemon juice. Toss until everything is nicely mixed together. Cover with plastic and let stand at room temperature while you complete the following steps.
Divide the dough in half, and roll each half into a round that's about 1/8 inch thick and 12 inches across. Fit one round over a 9-inch pie tin. Press the dough all the way down firmly without stretching it.
Fill the bottom pie shell with the peach mixture and dot with the cubes of butter.
Brush the edges of the bottom crust with milk to moisten it, which will help get a good seal with the top crust.
Now fit the top crust over the bottom one and press the edges firmly to seal them. Crimp the edges with a fork to trim off the excess dough, or flute the edges with your fingers. Cut a few small slits in the top crust to allow steam to vent.
Brush the top crust with milk and sprinkle with sugar.
Transfer the pie to the oven and bake for about 50 minutes. You can cover the edges with foil if they start to get too dark. The pie is done when the crust is golden brown and flaky and the peach juices are bubbling. Cool on a wire rack for 2 hours before slicing.