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.
Turn the oven temperature down to 400°F.
Pour the peach filling into the bottom crust.
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 and 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. Brush the top of the pie with the beaten egg and then, if you like, sprinkle all over 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 about half an hour or until the top is golden brown. Cover either the edges or the whole top of the pie with foil as needed so it doesn’t get overbaked. 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.