peach pie

See here is the deal. I am a cake, cookies, and ice cream person. I am not a pie person. I think it has something to do with the lack of chocolate. Regardless, I tend to shy away.  

Monday I made cake. Chocolate cake. It was heaven.  But....

I couldn't get peach pie out of my head. I don't know. It was just there hovering around making it impossible to think about anything else. Even house things.

So I made pie. Even though there was a massive chocolate cake staring me down from the corner of the counter.

I think this pie is so pretty. Basic and simple but so full of peach flavor. I think I might  be in love. But only at breakfast time in love.  Pie makes for a marvelous start to the day if I do say so myself. 

peach pie

by Emily Morris

Prep Time: 20 minutes

Cook Time: 1 hour

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Ingredients (serves 8)

• 1 package store bought pie crust
• About 3 1/2 pounds peaches (approximately 6 large, 7 medium or 8 small)
• 1 tablespoon fresh lemon juice
• 1/4 cup granulated sugar
• 1/4 cup light brown sugar
• 1/8 teaspoon ground cinnamon
• a pinch of fresh nutmeg
• 1/8 teaspoon table salt
• 3 tablespoons cornstarch
• 3 tablespoons flour

Instructions

Preheat oven to 425 degrees.

Place peaches in a large bowl and toss with lemon juice. In a small dish, stir together sugars, cinnamon, nutmeg, salt and cornstarch until evenly mixed. Add to peaches and toss to evenly coat.

Take out one of the pie crust rounds and roll out about 1 more inch in diameter (should be around 12 inches total), and transfer pie dough to a standard pie dish Trim the overhang if any to one inch.

Scoop peach filling into bottom pie dough, including any accumulated juices.

Roll out your top pie dough using the same procedure, until it is 12 to 13 inches in diameter. If you’d like to make a regular lidded pie, use it as is, cutting some decorative vents in the pie lid before baking. To make a lattice-top pie, cut the pie dough into strips anywhere from 1/2 to 1-inch wide with a pastry wheel, pizza wheel or knife. Arrange every other strip across your pie filling in one direction, spacing the strips evenly. Fold back every other strip gently on itself and add the longest remaining strip in the other direction. Fold the strips back down, repeat with the other strips until a full lattice-top is formed. Trim the lattice’s overhang to the diameter of the pie dish’s rim. Gently fold the rim of the bottom crust over the lattice strips and crimp decoratively.

Brush pie with egg wash, milk or water and sprinkle with sugar.

Bake pie for about 20 minutes in the preheated oven, until the crust is set and beginning to brown. Reduce oven temperature to 375 and bake pie for another 30 minutes, until filling is bubbling all over and the crust is a nice golden brown. If the pie lid browns too quickly at any point in the baking process, you can cover it with foil for the remaining baking time to prevent further browning.

Make sure the pie is completely cool before slicing. Hot pies means runny pies.

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