PEACH PIE
One 9-inch double-crust pie
Please read About Crusts Baked with Fillings. To use frozen peaches, see Frozen-Fruit Pies.
Prepare:
- 1 recipe Basic Pie or Pastry Dough, All-Butter Pie or Pastry Dough, Nutty Pie or Pastry Dough, or a double recipe Cream Cheese Pastry Dough
Line a 9-inch pie pan with half the dough.
Peel, pit, and slice ¼ thick:
- 2 ½ pounds (1.13kg) peaches
Place the peaches in a large bowl and add:
- ½ to ¾ cup (100 to 150g) sugar
- ¼ cup (30g) tapioca starch or cornstarch
- 3 tablespoons (45g) lemon juice
- (¼ teaspoon almond extract)
- ¼ teaspoon salt
Let stand for 15 minutes, stirring occasionally. Pour the filling into the bottom crust and dot with:
- 2 tablespoons butter, cut into small pieces
Cover with a pricked or vented top crust or a lattice, and freeze the pie for 15 minutes or refrigerate for 1 hour to chill the crust. Position a rack in the lower third of the oven. Preheat the oven to 400°F.
For a bronzed crust, lightly brush the top of the pie with:
- Milk or cream
Sprinkle with:
- 2 tablespoons sugar
Place the pie on a baking sheet and bake until thick juices bubble through the vents, about 1 hour 15 minutes. Let cool completely on a rack.