Simply Peach Pie

I know I have just recently given you a pie recipe, but I really must share this one with you too.  I don't know when it started, but many years ago, I started making this pie for Gabe's birthday.  His birthday is the during the height of peach season and there really is nothing more delicious than a perfect peach.  And as my brother-in-law and I were discussing the other day, peaches are one of those fruits that are as delicious cooked as fresh. 

Now it has become a tradition and every year for Gabe's birthday, we make peach pie.  During Gabe's birthday party the year Olivia was born, I spied my mother cradling Olivia and gently giving her her first food, a finger full of peach pie filling.  Two years later, my mother did the same with Oscar.  (Chloe was only 1 month old at the time of Gabe's birthday, so we had to wait a bit to give her her first food, pumpkin pie at Thanksgiving).

This pie has become a part of our family history.  I love crisps and crumbles, too. Really any variation of good sweet stuff and fruit will do it for me, especially if it is topped with a scoop of ice cream.  But one of the best things about fruit pies is that, because the crust itself does not have a strong flavor, they let the fruit shine.  Over the years my recipe has evolved a bit, but it has always had the fruit as its star.  The filling has no other spices or flavors and with perfectly ripe peaches it is fabulous.  I try to buy the peaches a couple of days in advance so that they have time to ripen before I make the pie.  Or if I am making it the same day, I buy seconds at the market.  They are usually more ripe, and any bruises are easily removed. 

                                                                                                        Many thanks to Olivia for taking this picture!

This pie can be eaten either warm or cold, but we prefer it cold.  The crust is best if eaten on the day it is made, but it is still very good a few days later so it can be made ahead.  It can also be frozen.  If you plan to freeze it, assemble it, but do not bake it.  Wrap it tightly with plastic wrap.  When you are ready to eat it, cook it according to the directions, but factor in a bit more time for it to cook completely.

And although I know you are reading to get a recipe, I really can't let the day go by without saying something about the man that this pie honors.  When we were married, we had "hand in hand" inscribed on the inside of our wedding rings. I had no idea how many times that phrase would come to life.  Gabe has been a true partner in this full, happy, crazy life we have together, and I cherish that every day.  What a fabulous man/husband/friend he is.  He is a true peach (totally corny, I know, but Gabe appreciates a good pun).

Simply Peach Pie

1 batch basic pie crust
7-8 large peaches
1/4 cup cornstarch
1 tablespoon butter at room temperature
1/2 cup sugar, plus 1 tablespoon for sprinkling

Make the basic pie crust and refrigerate it for at least 15 minutes.

Preheat oven to 450 degrees.

First, peel the peaches.  Bring a large pot of water to boil.  Gently lower in the peaches and let them boil for about one minute.  Remove them from the water with a slotted spoon and let them drain in a colander.  When they are cool enough to handle, slip off their skins.

Slice the peaches into 1/2-inch pieces.  Cut each of those pieces in half crosswise.  Mix the peaches with the cornstarch and 1/2 cup of sugar.

When the dough has chilled, roll out the larger piece and transfer it into the pie plate.  Pour in the peach filling.  Cut the butter into small pieces and drop them over the filling.  Roll out the second piece of dough into a 10-inch piece and transfer it onto the top of the peaches.  Trim the edge of the crust out to even it out, if necessary.  Fold the edges under and crimp the top and bottom crust together.  Cut a few slits into the top crust.  Sprinkle the remaining tablespoon of sugar over the top of the pie. 

Bake on the bottom rack of the oven for 10 minutes, then turn the oven temperature to 350 degrees and cook for about 50 minutes longer, until the crust is lightly browned and the filling is bubbling.  Chill the pie for at least 1 hour to let it set, or for as long as a couple of days.

Print Recipe

Comments

[Chronicles of Momnia]

that pie was AMAZING. thx for posting the recipe. and the last paragraph? i'm such a sucker for the sentimental...love it.

[Nancye]

do you ever find that some peached just don't peel with the drop-in-boiling water method? I find it works most of the time, but every so often a batch won't peel (like tonight)

thanks for the inspiration- yours was so good last week I decided to make it myself! (in honor of Gabe's b-day and the triathalon today)

[Margy]

Nancye,

I haven't had that problem, maybe because I usually use super-ripe peaches, or seconds. Have you tried boiling them longer or you could just cut the skins off, although you would lose a bit of the flesh. How did the pie turn out?

[Andrea]

We've always been a tapioca thickener kind of family, but my blueberry pie on Friday was way too soupy. I'm going to try the cornstarch for the boxes of peaches that are strewn across the kitchen and dining room right now!

[Margy]

Andrea, Let me know how it works out. A combination of tapioca and cornstarch might work well too.