Makes 1 (9-inch) pie
Husband-Tested in Alice’s Kitchen
If pie was too easy to make, then we’d be eating pie every single day, I’d imagine. Many homemade pies are simply made with plopping some fruit or berries in a pastry-lined pie and then baking. Though there are several steps to making this particular pie, each and every step is easy. Make this for a special occasion with your favorite people when the peaches are at their summer best.
1 batch of Perfect Pie Dough (This recipe will make a bottom pastry to line the pan and top layer for the pie.)
Steps for making Peach Pie:
Place in a large bowl, 3 lbs. ripe peaches, pitted and peeled and cut into large chunks
Add ½ cup sugar and 1 Tablespoon fresh lemon juice and a pinch of salt to the peaches.
Toss gently and then place them in a large colander over the large bowl.
Leave at room temperature for 1 hour. This will draw juices from the peaches. The juices will drip into the large bowl.
Leave at room temperature for 1 hour. This will draw juices from the peaches. The juices will drip into the large bowl.
After the 1-hour, remove 1 cup of those peaches and place in a separate bowl.
Mash them with a fork or potato masher. Set aside. Preheat the oven to 425F.
Mash them with a fork or potato masher. Set aside. Preheat the oven to 425F.
Collect ½ cup of the peach juices and add to a skillet along with ¼ teaspoon vanilla extract. (Keep the extra juices for another recipe…perhaps a simple syrup for a mocktail.)
Add 1 Tablespoon cornstarch to the remaining peaches and gently toss to coat.
In a small bowl, whisk together 2 Tablespoons low-sugar fruit pectin, 2 Tablespoons sugar, 1 teaspoon ground cinnamon, a pinch of freshly grated nutmeg, and 1/8 teaspoon ground ginger (The ginger is optional, but a nice touch.)
Add this mixture to the juices in the skillet. Stir well. Turn the heat to medium. Cook and stir for 3-5 minutes or until the mixture is thickened and translucent. Turn off the heat and add the peaches and the mashed peaches. Gently toss everything together. Allow to cool to room temperature.
Pour the filling into 9-inch pie plate that is lined with chilled pie dough
(½ of the Perfect Pie Dough.)
Top with the other half of the pie dough (½ of the Perfect Pie Dough.)
Either use a lattice design or use a solid pastry, being sure that there are plenty of slits to allow steam to escape while baking.
Light mist of water on the top crust and 1 Tablespoon sparkling sugar.
Bake at 425F for 20 minutes. Reduce the heat to 375F and rotate the pie. Bake for another 25-30 minutes or until the filling is bubbling and the pastry is a lovely brown.
It is crucial to cool the pie for 3 hours before serving to allow it to set. Serve with sweetened whipping cream or ice cream.
