Peach Pie Recipe

One double pie crust

1/2 to 1 cup sugar (gauge based on how tart/sweet you like it and how tart/sweet the peaches are)
1-1/2 tablespoons quick-cooking tapioca
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg

5 cups peeled, sliced fresh peaches (or one thawed 20 ounce package frozen slices)
1 teaspoon lemon juice
Good Sized Pat of butter (~ 2 tablespoons) (optional) (but tasty)

Preheat the oven to 375.

Blend the dry ingredients in a small bowl. Put the peaches and lemon juice in a larger bowl, sprinkle the dry ingredients over them and give it all a good toss.

Roll out your bottom crust and put the peach mixture in it. If using the butter, dot the top of the pie with little shreds. Place your top crust…peach pie is one where a lot of folks like to do the lattice top. I don’t usually do that, both because I’m lazy and because I personally prefer the regular old top crust. I feel that keeping the steam in the crust helps make for a creamier, juicier pie overall. Which is utterly unscientific and I’m sure Alton Brown would argue with me about it.

If you like a ‘glossier’ pie, beat up an egg with a little water and brush the top - avoid the edges, though. They already brown too fast as it is. Put tin foil over the edges (or use one of these shields - I’ve got about eleventy zillion of them and love-love-love them) and stick it in the oven for 25 minutes. Remove the foil strips and let ‘er go another 20-25 minutes, until it’s nicely browned and the filling is bubbling.

Let cool at least slightly, or don’t come crying to me about the loss of mouth-skin. While hot, it'll be soupier - if you can let it cool to room temperature, it'll be easier to serve in slices rather than glorps. Add in some ice cream (and I did discover that Haagen-Dazs has a ‘light’ version of the Dulce de Leche…just sayin’…) and enjoy a plate of summer.