commentpeach pie
a week and a half in our new place, and this pie is already the third thing we’ve baked. the very first was a batch of chocolate chip cookies (to test out the oven), followed by blueberry muffins. but this past weekend we had a few people over for a bbq and i knew we had to have a pie. peaches are out in full force in dc right now, and peach pie + ice cream = good times.
now that we’re completely moved in and pretty much settled, we can really start enjoying summer. and now that we have a grill (which we plan to use several times a week), it feels more like summer than ever.
peach pie is one of the simplest pies to make, but also one of the most refreshing and delicious. there are few foods that actually taste like summer, but eating a slice of this pie just makes you feel like school’s out and nothing else matters except for taking a nap in the afternoon sun.
the key to this pie is getting good ripe peaches – once you’ve got that, you can just let the fruit do the work. so, you should probably get on making this pie, like immediately. don’t wait for the weekend – get yourself to the store, or better yet, the farmer’s market, and share the peach pie love now.
peach pie
from How to Cook Everything. makes 6-8 servings, or 1 serving for someone who really loves pie.2 lbs peaches (6-10 peaches, depending on their size)
1 Tsp lemon juice
1/2 cup sugar
1/4 tsp cinnamon
1/8 tsp nutmeg
1 1/2 Tbsp cornstarch
2 Tbsp butter, cut into bits
milk, as needed
2 frozen pie crusts (or homemade crusts, i recommend alton brown’s recipe)1. peel the peaches: bring a pot of water to boil and drop peaches into it, a few at a time, for 10-30 seconds until skins loosen. plunge into a bowl of ice water and slip the peels off. pit, slice and toss skinned peaches with the lemon juice.
2. mix together the sugar, cinnamon, nutmeg and cornstarch and toss the peaches in the mixture. pile into the ready pie crust, slightly higer in the middle. dot with the bits of butter. roll the second pie crust on top and crimp edges of both crusts together to seal.
3. brush the top crust lightly with milk and sprinkle with sugar. use a sharp knife to cut two or three 2-inch long vent holes in the top crust.
4. place pie plate on a baking sheet (to catch any peach filling that bubbles out) and bake at 450F for 10 minutes, then turn the heat down to 350 and bake for another 40-50 minutes, until pie is golden brown. cool on a rack before serving warm or at room temperature.
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YUM!! I LOVE LOVE LOVE peach pie. Its my favorite kind of pie. Now that I think of it I’ve made just about every kind of fruit pie but not peach yet!! What am I waiting for?? lol
Love your blog! Would love to see pictures of the new kitchen your cooking in!
I love reading your comments. Makes me feel at home.
You’re settled into you new place ALREADY?
Also, you are a man with one heck of a lot of energy. “The girl” is lucky.
What a great looking pie! Georgia peaches are hitting their primes right now and I have a basketful in the kitchen. Thanks for the inspiration!
Dont need to taint this thing with ice cream!
Its absolute perfection. Pete, you did it again.
that pie looks seriously gorgeous.
My mother would have loved that pie! She was from Valdosta, GA and peaches from Barney Ga were the best in the south. I remember many times when my Grandparents would make home made peach ice cream in a hand cranked churn. But as far as pie is concerned, it does not compete with peach cobbler!
Absolutely gorgeous.
Looks heavenly. I’m glad I stumbled onto this blog! I live in Arlington and have been loving the peaches and berries I get from the farmer’s market on saturday (it looks like you have been too!). This weekend I made a pie with strawberries, peaches and rhubarb and it was absolutely divine.
peach pie is one of my favorites. Looks fab!
Congratulations on your move! I loved that parenthetical, “(to test out the oven)”. That’s as fine an excuse as any to bake chocolate chip cookies, in my book!
Perfection in pie form- this screams summer BBQ. Love the lumpiness of your crust. My dream is to be able to live somewhere where I can get a hold of fresh peaches at a farmer’s market or country road stand- not exactly a reality for a Minnesotan living in Norway. Nice post!
i love home-made pie!!!! the smell around the house during baking……yum!!!!!
your pie looks really mouth-watering.
You pie looks absolutely awesome. Who doesn’t love a peach pie? I am totally with you on the peaches being in full force here – you can smell them as soon as you walk into the grocery store. Unfortunately for us, we bought a whole bunch of seemingly perfectly ripe ones for the TWD ice cream last week, only to find every one of them was rotten inside.
I’ve made that AB pie crust before with good success. I think, however, the BEST recipe out there, or at least the one the makes the flakiest crust is the Rose Levy Berenbaum process. Joe Pastry demonstrates it here:
http://joepastry.web.aplus.net/index.php?cat=87
It is kinda weird, as most of the mixing is done inside a plastic bag (and there is cream cheese in it), but it is specifically designed to develop the least amount of gluten possible in the dough. Basically, you can get a crust that is tender and flaky without the use of animal/partially hydrogenated fats AND have all the delicious flavor of butter.
[...] Peach Pie – I’ve never actually made a homemade peach pie before which is funny because it’s one of my absolute favorite things. As always, Pete brings it and shows how to do it right. (@ Pete Bakes) [...]
I just made peach ice cream that would go so well with that pie! I wish I had a slice!
I LOVE Peach Pie. Like I drool for it. And after that it’s mini Peach cobblers in their own serving cups. I really just love peaches. And pastry. And sugar and butter. Mmmm.
Will you send me a slice? I don’t trust my craptastical oven to cook anything other then boxed pizza correctly (And even thats iffy.)
Congrats on the movie!
Peach pie is the perfect summer pie because it practically is like slicing into the sun. This recipe looks great because it’s not overly sweet, and instead of tapioca the thickening agent is cornstarch. And the crust!
I meant *Move.
Pete, this looks fabulous. Perfect for the season. Nice work!
Wow! That is amazing!! Would love a slice of that!! We’re making apple rhubarb crumble or pie today, haven’t quite decided…if we had peaches, we definitely try this!! Gorgeous photos! Chris Ann & Kristin
[...] Peach Pie – One of the best uses I can think of for this delicious fruit. The perfect application. (@ Pete Bakes) Peach Passion Granola – Dried peaches round out an awesome homemade granola. (@ No Recipes) Peaches and Cream Pancakes – I totally wish I would have thought of this. Looks awesome. (@ Butter & Sugar) Peach Cookies – Peach cookies filled with Nutella? Sure why not. (@ Cafe Chocolada) [...]
mmmhhhh! How delicious is that!
Thank god that I have a pie baking pan and american cups!
And it almost looked as good as yours!
Best regards from Germany
[...] Month. August is peach month apparently, which means that you should be making an awesome peach pie. Or maybe some simple grilled peaches. This should be a pretty easy month to [...]
[...] good food blogs out there, I had found one that seemed easy enough. Here’s the link to the blog and recipe in case anyone’s [...]
Yum! I had this bookmarked for a while and just made it yesterday. I used 7 peaches which was all I had but it could have used 2 more. It was delicious and was not full of liquid at all when I cut it open (my biggest fear with fruit pies) ! Thanks for sharing the recipe. Also, I always use the pie crust from Baking Illustrated, it never fails!
Да, интернет – он не маленький, если и такое даже можно откопать
Pete- I just stumbled upon your website, and I must say you are an inspiration!
Everything you make looks delicious, and I love the comments you make.
My boyfriend loves to cook like this too
We’ll have to try this.
<3 Kate
What a great looking pie! Georgia peaches are hitting their primes right now and I have a basketful in the kitchen. Thanks for the inspiration!
I just stumbled upon your website, and I must say you are an inspiration!
Everything you make looks delicious, and I love the comments you make.