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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.