Peach or Other Stone Fruit Pie

This classic two-crust peach pie recipe celebrates the vibrant flavors of perfectly ripe peaches. The sweet and juicy fruit, combined with warm spices and encased in a flaky pie crust, creates a mouthwatering dessert that captures the essence of summer. Whether you choose to enjoy it warm or at room temperature, this peach pie is a delightful treat that can be enjoyed on its own or paired with a scoop of ginger ice cream for an extra special touch.

MAKES: One 9-inch pie (about 8 servings)

TIME: About 11/2 hours

INGREDIENTS:

• About 2 pounds peaches (6 to 10 peaches, depending on size)
• 1 tablespoon freshly squeezed lemon juice
• About 1/2 cup sugar (adjust based on peach ripeness), plus extra for the top
• 1/4 teaspoon ground cinnamon or 1/2 teaspoon almond extract
• 1/8 teaspoon freshly grated nutmeg or ground allspice (if using cinnamon)
• 1 1/2 tablespoons cornstarch or 2 tablespoons instant tapioca
• 2 recipes Flaky Piecrust, bottom crust fitted into a 9-inch pie pan, top crust transferred to a rimless baking sheet, both chilled
• 2 tablespoons unsalted butter, cut into bits
• Milk, as needed

INSTRUCTIONS:

1. Preheat the oven to 450°F. Peel the peaches by blanching them in boiling water for 10 to 30 seconds until the skins loosen. Transfer the peaches to a bowl of ice water, then slip off the skins and pit the peaches. Slice the peaches and toss them with lemon juice.
2. In a separate bowl, mix together the sugar, spices, and cornstarch or tapioca. Toss the sliced peaches with this mixture until well coated.
3. Pile the peach filling into the rolled-out bottom crust, making the center slightly higher than the sides. Dot the filling with pieces of butter.
4. Cover the pie with the top crust and decorate the edges using a fork or your fingers.
5. Place the pie on a baking sheet. Lightly brush the top crust with milk and sprinkle it with sugar. Use a sharp paring knife to cut two or three 2-inch-long slits in the top crust to allow steam to escape.
6. Bake the pie in the preheated oven for 10 minutes, then reduce the heat to 350°F and bake for another 40 to 50 minutes, or until the pie has a golden brown crust. It’s important not to underbake the pie.
7. Once baked, remove the pie from the oven and let it cool on a wire rack. Serve warm or at room temperature.

VARIATIONS:

• Peach and Berry Pie: Add 1 cup of blueberries or other berries to the peach filling.

• Peach and Ginger Pie: Incorporate 1 tablespoon of minced fresh ginger or 1 teaspoon of ground ginger into the peach filling (do not combine with almond extract; use cinnamon and nutmeg).

• Plum Pie: Use small prune (Italian) plums that are in season during early autumn.

• Cherry Pie: For a cherry pie, substitute 4 to 5 cups of pitted sour cherries for the peaches. Omit the lemon juice if using sweet cherries. If using canned cherries, drain them well and increase the amount of thickener by 1 tablespoon.

With this classic peach pie recipe, you can savor the natural sweetness and juiciness of ripe peaches, encased in a buttery crust. Explore the variations to create unique flavor combinations or stick to the classic recipe for a timeless and delightful dessert. Enjoy this pie as a sweet ending to a summer meal or as a special treat any time of the year.