Fresh Peach Pie
MAKES ONE 9INCH PIE
Peach season is ﬂeeting, but this seasonal pie is so delicious that you should slip it into yoursummer any way you can. If the edges of the crust begin to brown before the rest of the pie,cover them with foil. Enjoy plain or add a scoop of vanilla ice cream.
1 recipe Plain Pie Pastry (page 17)or Vinegar Pie Crust (page 19)5 cups peeled and sliced fresh peaches1½ teaspoons lemon juice1 cup sugar¼ cup all-purpose ﬂour½ teaspoon ground cinnamon⅛ teaspoon ground nutmeg 2 tablespoons unsalted butter, melted
Preheat the oven to 425°F. Line a 9-inch pie platewith 1 rolled-out crust.Put the peaches in a bowl, add the lemon juice, andgently stir to coat. Separately, combine the sugar,ﬂour, cinnamon, and nutmeg, mix thoroughly, thenadd to the peaches. Gently stir to coat the peaches,then spoon the ﬁlling evenly into the crust.Brush the rim of the crust with water, cover withthe second rolled-out crust, seal and ﬂute or crimpthe edges, and cut a few steam vents in the top.Bake for 35 to 40 minutes, until golden brown.Remove from the oven, brush with the melted but-ter, and cool on a wire rack for 1 hour before slic-ing. Serve at room temperature or slightly warm.
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