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peach 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 [1]. 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 [2])

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.