I love peach pie. I wait anxiously all summer for the peaches to come on. They’re my favorite. I love biting into a fuzzy, perfectly ripe, warm-nectar-dripping-down-your-chin-and-wrists peach.
That says Summer unlike anything else.
This is my favorite peach pie recipe. It’s very simple and will put those delicious summer peaches to good use.
Like I said when I wrote about plum dessert, I put as much fruit as I want to into the desserts and adjust the sweetener and thickeners. This recipe is a good example of how those ingredients can be adjusted. I think you have to eyeball how much fruit you’ll put into a pie because maybe you have six small peaches but you need six big ones to make it as high as you want. Whenever the recipe calls for pounds of fruit I get a little irked. How would I know how many pounds of any fruit I have? I mean, I know I paid by the pound, but to sort out two pounds for a pie is somehow troublesome for me. I know real cooks have kitchen scales but a real cook is not something I’ve ever claimed to be. I have a bathroom scale, a postage scale and a fish scale. I tell you what, the easiest thing to do is put that fruit in a bag and hang the bag on a fish scale. That is not a joke.
Blanching peaches is the easiest way to peel them. Score a small X in the base of each peach or make a slice down the seam. Carefully lower peaches into boiling water and leave them for 30 to 60 seconds. Transfer them immediately to ice water to let them cool.
Don’t over blanch your peaches because you only want to loosen the skin–not cook them. Even a full minute can be a little much sometimes. This, to me, is more of a cooked edge than I like. I was talking when I should have been counting/timing.
- 2½ pound peaches (6 to 8), peeled, pitted, and sliced ⅓ inch thick (about 7 cups)
- 1 to 1¼ cups plus 1 tablespoons sugar
- 3 to 5 tablespoons potato starch (You can substitute tapioca pudding or a cornstarch mixture.)
- 1 tablespoon fresh lemon juice
- pinch of cinnamon
- pinch of nutmeg
- pinch of salt
- 1 recipe pie dough for a two-crust pie or a lattice-top pie
- 1 tablespoon water
- Adjust an oven rack to the lowest position and place a rimmed baking sheet on the rack.
- Heat the oven to 500 degrees.
- Toss the peaches, 1 cup of the sugar, 3 tablespoons of the potato starch, the lemon juice, cinnamon, nutmeg, and salt together.
- Add up to 4 more tablespoons of the remaining sugar if the peaches taste tart and up to 2 more tablespoons of the potato starch if they are very juicy.
- Spread the peaches in the unbaked pie crust bottom. Cover with the top crust. Seal and crimp the edges. Lightly brush the top with the water and sprinkle with the remaining 1 tablespoon of sugar.
- Place the pie on the heated baking sheet and lower the oven temperature to 425 degrees.
- Bake until the top crust is golden, about 25 minutes.
- Rotate the baking sheet, reduce the oven temperature again to 375 degrees, and continue to bake until the juices are bubbling and the crust is a deep, golden brown, 25 to 30 minutes longer.
- Transfer the pie to a wire rack and cool to room temperature before serving.
As summer starts to wind down, I hope you enjoy this. Maybe it will become your favorite peach pie too!