I like fresh fruit pies and/plus I’m normally a shit cook but I can succeed at this—it’s nice to succeed at something once in awhile. Onward, fresh peach pie!
I used a riff on an original recipe from A Beautiful Mess but modified to come out better (for me) and also to be WAY lazier (extra for me). In my case, way lazier = store bought crust.
Because I’m feeling especially domestic right now—weird side effect of pie?—here’s the recipe.
- 5–6 large fresh peaches
- 1/2 teaspoon vanilla extract
I’ve found good/real vanilla makes a real difference pretty much every time I use it; it can be bought semi-cheaply at Trader Joes.
- 1/2 cup all purpose AKA regular flour
- 4 teaspoons cornstarch
- 3/4 cup white sugar
- 1/4 cup brown sugar
- 1/2 teaspoon salt
- 2 tablespoons butter
- 1 meyer lemon
- 1 egg
- 2 graham crackers (or graham cracker crumbs)
- Trader Joe’s roll out, premade pie crust (or your fav)
Peel and cut up peaches, put in bowl with all vanilla, flour, sugars, cornstarch, salt and juice from lemon. Line buttered pie dish with premade crust and put graham cracker crumbs on top of crust bottom layer. Put peaches into pie crust/dish, add some pats of butter on top of filling, cover in top crust. Brush with egg wash. Bake at 350°F for 60 minutes.
Lots of detail steps:
Preheat oven to 350°F.
Take premade pie crust out of the fridge and let warm up inside its package on the counter while you do other prep.
Peel and cut up the peaches and put the cut up parts in a large bowl with plenty of room to spare.*
Add the vanilla extract, flour, cornstarch, sugar, brown sugar, and salt to the bowl on top of the peaches. Take your Meyer lemon, cut it in half, and squeeze all the juice out on top of the ingredients in the bowl. Stir everything together gently using a spatula (or big spoon, or whatever) to coat all the peaches. Don’t worry if it seems a little dry while you stir, it won’t be.
When the peach/ingredients mixture is evenly coated and looks like peaches in brownish syrup stop stirring and set the bowl aside. This is the pie filling, it is done!
Spray your pie baking dish with nonstick or else butter/crisco it. Take the pie crust out of its package and unroll it carefully, but keep in mind no matter how careful you are it will crack, which is fine. Just moosh the cracks back together and carry on. Take one of the unrolled circles of dough and lay into the pie dish. Gently smoosh the dough down so it lines the dish.
Get your graham crackers and crush them up and put them in the pie dish on top of the bottom crust that’s already there. Squish the graham crackers into the bottom of the crust. This helps absorb more of the liquids in the pie and is also delicious.
Take your bowl of pie filling and pour it into the dish on top of the crust + graham crackers. Don’t worry about extra liquid in the filling bowl, leave it behind. Less liquid in the pie is good, plus the stuff is amazing so just eat it with a spoon.
Take your butter and cut it into small chunks and place on top of the filling in the pie dish.
Cover the pie with the other premade crust round. There will be extra dough hanging off the edges, this is good. Make a scallop edge using this and your fingers. A thick crust edge is delicious.
In a small bowl beat your one egg with a fork, then if you’re fancy brush the egg onto the finished pie crust. If you’re me and you lost your pastry brush, just use your fingers. Salmonella hands! Make sure you get egg around the scalloped edges. Sometimes I’ll put a drop of almond extract into the egg wash. I think this adds a bit of extra flavor, but I could be imagining it.
Put the pie into the preheated oven and bake for 60 minutes. Let sit before cutting at least two hours to give it time to set up.
I’m thinking of making a blackberry one tonight.
* This is the most obnoxious part of the recipe by far. It will feel like the worst thing ever halfway through if you, like me, have zero patience. (This may be way I’m a terrible cook/baker.) Just keep going, there are only six and then you can never make a pie again until next week.