Last evening we invited the family of our daughter's boyfriend for an alfresco dinner on the patio. We had gorgeous weather and a wonderful time. My favorite part of the meal was the PIE! I think the only pie that can compete with a double crust peach pie is a double crust sour cherry pie. Or maybe a blueberry pie? But I also love rhubarb pies. Possibly a summer raspberry? What about lemon meringue? I suppose the best pie is the one you're eating at the time...
I served the Peach Pie and the French Blueberry Tart with Ice Milk. Wish summer would never end...
• recipe (adapted) by Kim Ima
• Butter crust pie dough (recipe here)
• 6 cups peeled and sliced fresh peaches
• 1 teaspoon lemon juice
• 1/2 cup dark brown sugar
• 1/4 cup granulated sugar
• 1/4 teaspoon ground cinnamon, nutmeg, or cardamom, optional
• 1/4 teaspoon vanilla extract
• 4 tablespoons cornstarch
• 3 tablespoons butter
+ NOTE: The original recipe calls for baking the pie at 350˚F for 45 minutes. I knew immediately that I would not have any luck with that temperature or baking time and increased both. My changes are shown in the recipe below.
1. Preheat oven to 400˚F.
2. Roll out the pie dough and place the bottom crust in the pie dish. In a large bowl, toss the peaches with the lemon juice and sugars. Add the spices and vanilla, as desired. Add the cornstarch and stir to coat the peaches. Pour the peaches into the piecrust. Dot with butter.
3. Roll out the top crust and either make cut-outs in the dough as I did with the star cutters, or cut strips and make a lattice top crust.
4. Bake for one hour, checking your crust after 45 minutes. I had my pie in for 5-10 minutes after an hour of baking. Also, read the NOTE above. I also placed a sheet of aluminum foil on the rack below the pie plate to catch drips.
5. Remove pie from oven and let cool 6 HOURS before slicing. Yes... it is absolutely necessary to wait that long. The hot juices need to congeal.
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