Peach Pie Perfection

 

Peaches are my favorite fruit.  But because I love them so much, it is difficult actually making anything with them because I tend to eat them all before I get around to baking with them!  But this peach pie is absolutely worth a little bit of patience.  Both Paul and I used to think we weren't much of peach pie people anyway, but after making this pie with gorgeous, orangey-pink peaches from the local farmer's market, we have been converted.  In fact, this may be my new favorite pie. 

Peach Pie

1 double-crust pie crust
3 pounds of fresh peaches (about 6-7 large peaches), peeled and sliced into 1/4-inch slices
1/2 to 3/4 cups sugar, depending on the sweetness of the peaches
2 tablespoons cornstarch
2 tablespoons flour
1/2 teaspoon cinnamon
a pinch of allspice
1/4 teaspoon salt
1 teaspoon vanilla
2 tablespoons butter
1 egg, lightly beaten
sanding sugar

Prepare pie crust according to recipe, then line pie plate with the bottom crust.  To easily peel peaches, gently lower them into a large pot of boiling water for about 60 seconds, then remove to a pan and use your fingers to rub off the skin.  Remove peach pits and slice peaches into 1/4-inch slices. 

Place sliced peaches in a large bowl, then gently toss with sugar, cornstarch, flour, spices, salt and vanilla.  Fill bottom pie shell with peach mixture and dot with butter.  Add top crust and crimp edges.  Cut a few slits in the top of the crust to allow the pie to vent and brush with egg wash and sprinkle with sanding sugar.

Bake in a 400 degree oven for 45-50 minutes or until juices are bubbling and the crust is nicely browned.  You may need to cover the crust edges with tinfoil to protect it from getting too brown.  Let the pie cool for at least 3 hours.  Serve with a big scoop of vanilla ice cream.

*Optional: Instead of a top crust, you could do a brown butter streusel using the follow recipe and technique.

Brown Butter Streusel Topping

1/3 cup pecans

1/2 cup butter

1 cup plus 2 tablespoons flour

1/2 cup granulated sugar

3 tablespoons dark brown sugar

1/4 teaspoon salt

Pinch cinnamon

Sprinkle the pecans on a baking sheet and toast for 5 minutes. Remove and set aside until cool enough to handle, then chop.

In a small, heavy-bottomed saucepan, melt a stick of butter over medium heat, stirring frequently. Cook until the butter turns golden-brown, being careful not to burn it. Set aside.

 

Whisk together the 1 cup plus 2 tablespoons flour, ½ cup sugar, 3 tablespoons dark brown sugar, ¼ teaspoon salt, and pinch of cinnamon. Mix in the pecans. Drizzle over the browned butter (which now should be slightly cooled) and mix until crumbs form.

 

Sprinkle and crumble the streusel over the pie filling until the pie filling is completely covered. Bake as directed above.