Does anything surpass a peach pie in the summer? Perhaps only peach pie a la mode. So, let’s get started with this delightful classic.
Peach Pie
- 1 recipe Basic Pie Crust
- 4 pounds frozen, defrosted or firm fresh peaches, peeled, pitted, and sliced
- 1 cup sugar
- 1 teaspoon cinnamon (optional)
- 1/4 teaspoon salt
- 1 tablespoon fresh lemon juice
- 1/4 cup cornstarch
- 1/4 cup butter, sliced
- 1 egg, well-beaten
- 1/4 cup large sugar crystals also known as sanding sugar (optional)
Prepare the Basic Pie Crust. Divide it into two disks, place them into a plastic baggy, and refrigerate for 30-60 minutes.
To prepare the filling, place the peaches, sugar, cinnamon if you desire, salt, and lemon juice in a large bowl. Cover them with plastic wrap and let them sit macerate for 60 minutes.
After the peaches are done macerating, place them through a strainer and let all of the juices drip into a saucepan.
Whisk the cornstarch into the juices until there are no lumps then place it over medium heat. Cook and whisk gently just until it comes to a boil and then remove it from the heat. Allow the sauce to cool for about 15 minutes and then stir gently back into the peaches.
Preheat the oven to 425°F.
Remove one of the pie crust dough disks from the refrigerator and use a light dusting of flour to roll it out so it is a little larger than a 9″ or 9.5″ pie plate. Fold it into fourths, place it in the pie plate, unfold it, center it, and trim off any edges that droop over the edge of the pie plate. Place a sheet of parchment paper or foil over the pie crust and place a cup or two of dried beans, rice, or pie beads in the pie plate. Spread them out evenly. Bake for 10 minutes. Remove the foil and pie beads, poke the center of the pie crust about 10 times with a fork inside the crust all over the bottom, and bake for another 5 minutes. Remove the pie crust from the oven and let it cool until it’s cool enough to touch.
Pour the peach filling into the bottom crust. Place the butter slices all around the center of the pie (not too close to the edges of your pie). Allow the pie pan to cool to room temperature. This is very important because if you do not let it cool, your top crust will melt away and be ruined.
Pull the second disk of pie crust dough from the refrigerator and roll it into about 11-12″. You can cut a small circle out of the top now or wait or cut slits in the top of your pie after it has been placed on top of the pie plate. Fold it into fourths and center it over the pie. Trim the edges to match the edges of the pie plate. Pinch them with your fingers all the way around to secure the top crust to the pie plate. If you’d rather, you can cut the top crust into strips instead and create a lattice top. Be sure to leave some space between the lattice work so the pie can let steam out while it bakes. Gently brush the top of the pie with the beaten egg and then, if you like, I highly recommend generously sprinkling your lovely pie with the large sugar crystals.
Place the pie on a parchment or foil-lined baking sheet and place it into the oven. Let it bake for 15 minutes. Then reduce the heat to 350F and bake for a 15 minutes again. Gently place a sheet of foil over the top or just at least around the edges (make sure the edges are fully covered) so the crust doesn’t overbake. Bake for about 30-45 more minutes. Your pie is done when the filling is hot and bubbly and the top of the pie is golden brown.
Serve a la mode, of course.
To preserve leftovers, cover and refrigerate when you pie cools down to room temperature.