Summer Peach Pie

When peaches reach their peak in summer, showcase the fruit by serving it in this simple yet pretty pie. Serve it with a scoop of vanilla ice cream to beat the summer heat.

 

Summer Peach Pie

 

2 rolled-out rounds basic pie dough

2 lb. (1 kg) peaches, peeled, pitted and sliced

1 Tbs. fresh lemon juice

1/3 cup (2 1/2 oz./75 g) sugar

2 Tbs. cornstarch

1/4 tsp. salt

Pinch of ground cinnamon

1 egg plus 1 tsp. water, lightly beaten

 

Preheat an oven to 425°F (220°C).

 

Fit 1 dough round into a 9-inch (23-cm) deep-dish pie dish and gently press into the dish. Trim the edges flush with the rim. Refrigerate the pie shell and remaining dough round for 30 minutes

 

To make the filling, place the peaches in a large bowl. Sprinkle with the lemon juice and toss to coat well. In a small bowl, stir together the sugar, cornstarch, salt and cinnamon. Add to the peaches and toss to combine. Pile the fruit mixture into the pastry-lined pan.

 

Transfer the remaining dough round to a work surface and cut out shapes using decorative pie cutters or a paring knife. Lightly brush the edge of the filled pie dish with the egg wash. Arrange the dough shapes on edge of the pie in the desired pattern and then brush again with the egg wash.

 

Bake for 25 minutes, then reduce the heat to 350°F (180°C) and bake until the juices are bubbling and the top is lightly browned, about 25 minutes more. Transfer the pie to a wire rack and let cool for 1 hour
before serving. Serves 8.

 

Williams-Sonoma Test Kitchen