Buh-bye peaches. This is the last hurrah for this year’s harvest and I’m about peached out, believe it or not.
I’ve tried a lot of peach pie recipes, but found that this one really gets all the proportions correct. You know – filling to crust balance, spices to filling ratio, etc. It’s one of the few pastry crust pies that I like! Here’s the pre-baked beauty before the top crust was added. Yes, that’s butter dotted across the top.
You’ve probably noticed that store-bought crusts were used (the big aluminum pan gives that away…). You may want to use your own recipe for double-crust pie, but after trial and error I’ve found that the chubby little Dough Boy is a much better crust maker than I am. These turned out flaky and perfect for this pie.
The key to this filling is the fresh ingredients – peaches, spices, lemon juice. And yes, you need to throw out that seven-year-old container of nutmeg.
Don’t ask me why I put a belly-button on top of the pie – it just felt right at the moment.
Double-Crust Fresh Peach Pie
****This is a must if you have fresh peaches in the house and love peach pie. The best way to eat it is barely warm with ice cream. So delicious and very easy to make.
2 deep-dish refrigerated pie crusts
1 egg, beaten
5 C. peeled and sliced peaches (5-6 medium peaches)
2 tbsp. fresh lemon juice (about 1 squeezed lemon)
1/2 C. all-purpose flour
3/4 C. white sugar
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. salt
2 tbsp. butter
Preheat the oven to 450 degrees.
Brush the bottom of one of the pie crusts with some of the beaten egg to keep it from getting soggy later. Bake the crust for about 4 minutes and remove from oven.
Put the sliced peaches in a large bowl and squeeze the lemon juice over the top of them. Stir gently to mix. In a separate bowl, mix together the flour, sugar, cinnamon, nutmeg and salt. Pour the flour mixture over the peaches and stir gently with a spoon until combined. Pour the mixture into the pie crust and dot the top with the butter. Place the 2nd pie crust over the pie and flute or crimp the edges with a fork or your fingers. Brush the remaining egg over the top of the pie to make it shiny when it bakes – you may not use all of the egg. Cut slits in the top of the pie to let steam escape while cooking.
Bake for 10 minutes in the 450 degree oven, then reduce the heat to 350 degrees and bake for an additional 30 minutes. About half way through baking, you will want to cover the edges of the crust with aluminum foil or a pie crust shield so they don’t brown too much. Bake until the crust is medium golden brown and the juice begins to bubble out of the slits. Cool at least 30 minutes before serving – better warm than hot.
Tips and Stuff:
I use Pillsbury deep-dish pre-made refrigerated pie crusts. They’re excellent and no, they don’t pay me to say that, although I wish they would.
Sometimes I sprinkle turbinado sugar over the top crust before baking just to make it pretty and add a little crunch.
Placing the crust over the top of the pie is a bit challenging, but just make sure it’s thawed a bit and pliable before trying it. Sometimes, if it breaks in pieces, I just scatter the pieces (very artistically of course) across the top of the pie. It still looks pretty good and still tastes great.
I use freshly grated nutmeg in this pie. Just watch your little fingers when you’re grating it. We don’t want fingertips in our pie.