So I told you I was going to make a peach pie with the 8,759,428 peaches we picked, and I did. A little vanilla ice cream, some fireflies, a few dear friends, and a last minute switch from an-all-too-shallow standard pie plate to a just-perfectly-deep cast iron skillet to handle all of the peaches and we had quite a summer treat on our hands.
(recipe lifted/half-assed by the addition of store bought pie-crusts/slightly adapted with joy from Smitten Kitchen)
This is a classic peach pie with no frills, because peach pie needs no frills to be fantastic. Let this pie convince you. I like to split the sugar between white granulated and light brown for best flavor without too much of a muddy beige color. Feel free to use all of one or the other, or bump up the sugar if you think you’d like the pie sweeter.
2 store bought pie crusts
About 3 1/2 pounds peaches (approximately 6 large, 7 medium or 8 small)
1 tablespoon fresh lemon juice, from about half a regular lemon
1/4 cup granulated sugar (see note up top; use 1/3 cup for a sweeter pie)
1/4 cup light brown sugar (ditto)
1/8 teaspoon ground cinnamon
Few gratings of fresh nutmeg
1/8 teaspoon table salt
3 tablespoons cornstarch
1 tablespoon milk, cream or water
1 tablespoon coarse or granulated sugar
Bring a large saucepan of water to boil. Prepare an ice bath. Make a small x at the bottom of each peach. Once water is boiling, lower peaches, as many as you can fit at once, into saucepan and poach for two minutes. Using a slotted spoon, transfer to ice bath for one minute to cool. Transfer peaches to cutting board and peel the skins. In most cases, the boiling-then-cold water will loosen the skins and they’ll slip right off. In the case of some stubborn peaches, they will stay intact and you can peel them with a paring knife or vegetable peeler and curse the person who made you waste your time with poaching fruit.
Halve and pit the peaches, then into about 1/3-inch thick slices. You’ll want 6 cups; it’s okay if you go a little over. Add to 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.
Preheat: Oven to 425 degrees.
Assemble your pie: Put one pie dough in the bottom of the pie pan, trim the overhang to one inch.
Scoop filling into bottom pie dough, including any accumulated juices (they contain the thickener too, also: tastiness).
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.
To finish:Brush pie with milk, cream 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 to 40 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.
Cool pie: For three hours at room temperature before serving. I know you won’t listen to me — there’s hot delicious pie to be eaten, after all — but if you’re concerned about the runniness of the pie filling, keep in mind that the pie filling does not fully thicken until it is fully cool. Pie can be stored at room temperature or in the fridge; from the fridge, it will be even thicker.