A bountiful, juicy peach pie is the epitome of summertime. This sunny dessert is best made when peaches are at their ripe, fragrant best late in the season. (Nectarines work equally well.) We love the simplicity of this pie with just a scoop of vanilla ice cream.
- 2 recipes basic pie dough, rolled into 2 rounds
- 2 lb. (1 kg) peaches, peeled, pitted and sliced
- 1 Tbs. fresh lemon juice
- 1/3 cup (3 oz./90 g) granulated sugar
- 2 Tbs. cornstarch
- 1/4 tsp. kosher salt
- Pinch of ground cinnamon
- 1 egg beaten with 1 tsp. water
- Turbinado sugar for sprinkling
1. Make the pie dough. Fit 1 dough round into a 9-inch (23-cm) deep-dish pie dish and trim the edges flush with the rim. Refrigerate the pie shell and the remaining dough round for 30 minutes.
2. Meanwhile, preheat an oven to 350°F (180°C).
3. In a large bowl, toss together the peaches and lemon juice. In a small bowl, stir together the granulated sugar, cornstarch, salt and cinnamon. Add to the peaches and toss to combine. Pour the filling into the crust.
4. Transfer the remaining dough round to a work surface and cut into lattice strips. Arrange the dough strips in a tight lattice. Brush the crust with the egg mixture and sprinkle with turbinado sugar. Place the pie dish on a baking sheet.
5. Bake until the crust is golden brown and the filling is bubbling, 45 to 50 minutes, covering the top and edges with aluminum foil if they brown too quickly. Let cool on a wire rack for at least 4 hours, and preferably overnight, before serving. Serves 8 to 10.
For this and more than 35 ideas for sweet and savory pies check out The Pie Cookbook our all-inclusive guide to making pies by The Williams Sonoma Test Kitchen Cooks