A perfect Saturday afternoon at the orchard provided us with plenty of peaches. We picked both yellow and white peaches and after careful consideration we have decided that white peaches are superior to yellow. Since variety is the spice of life, they both make an appearance in this fresh fruit pie.
With the windows open and the cooler breezes blowing, the peaches are peeled and sliced.
As the crows make their presence known in the large pine in the backyard, the crust is prepared while the ground spices and a little lemon juice mingle with the peaches.
The final step before blanketing the speckled filling is placing cold and cubed butter all over the top.
With fluted edges and slits for steam to escape, we are now ready to bake this beauty.
After close to an hour in the oven, the pie emerges with a golden brown crust and the scents of summer.
Perfect Peach Pie
adapted from Joy the Baker
- 8 peaches, peeled and cut from the core
- 1/2 cup granulated sugar
- 3 tablespoons all-purpose flour
- 1 tablespoon cornstarch
- 3/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground ginger
- pinch of salt
- 2 teaspoons lemon juice
- 1 tablespoon unsalted butter, cold and cubed
- double pie crust
Preheat oven to 400F.
Peel and slice peaches. Place into a large bowl. In another bowl, whisk together flour, cornstarch, sugar, cinnamon, nutmeg, ginger and salt. Sprinkle over peaches and mix to coat. Add lemon juice and stir again. Let sit while preparing pie crust.
Line pie plate with crust. Pour peach filling into plate and dot with butter. Place remaining pie crust over top, making sure to make slits for the steam to escape.
Bake for 45-55 minutes until golden brown and juices are bubbly.
Let cool on a wire rack for an hour before slicing, as hard as that is!