Summer is just peachy, and we can’t wait to envelop the best peach varieties of the season in some super flaky crust. We’ve just spent 4 days with Evan Kleiman leading our annual grown-up summer Pie Camp and had the fortune on Day 3 to hop over the Santa Monica Farmers Market to pick up a few peaches (ok, more like 132 of them) for our fruit pie day. Our friends at Regier Farms had an epic selection of stone fruits, including a nectarine that stole our hearts. These were super juicy, so we added a touch more starch and cut them with some firm peaches for a pie that sang. Start the process with our Master Pie Dough Recipe– we like to sub out 1/3 of the flour with whole wheat flour to give the pie more depth of flavor. Your choice!
5 to 7Peaches
2 to 3TbspsSugar
2tspsSpices of your choosing(optional: cinnamon, black pepper, etc.)
2 to 3TbspsCorn Starch
Taste your fruit! If your peaches are ripe, soft and sweet, cut them into eighths. If you find them to be firm and on the less-sweet side, slice them thinner and add a touch more sugar.
Once your fruit is cut up (I leave the skin on to keep them from weeping too much), toss it with the sugar, salt, a touch of lemon juice and spices, if you're using any. Adjust any of these if you feel like the filling needs it (it's ok to over-season here a little bit, as the starch may muddle things). Avoid over-mixing, as it will encourage the water in the fruit to escape.
Once you've reached your optimum filling flavor, go ahead and toss in the corn starch. Your peaches should be lightly coated.
Roll out your crust and line the bottom of your pie tin with it. Roll out the top crust and set it aside. Fill the lined tin with the peaches and top with the upper crust.
Trim the two crusts together with scissors so the crusts as just a 1/4" past the edges of the pie tin. Fold the crusts under together, allowing it to rest on the lip of the pie tin. Crimp these together.
For best results, freeze the pie while you preheat the oven to 425F. (For SUPER best results, freeze the pie at least overnight or for up to several weeks- at which point you bake them straight from the freezer).
Brush the top of your pie with some milk. Sprinkle coarse sugar (I find that Organic unbleached sugar works best) over the milk. Cut some slits or cut outs on the top crust and bake at 425F for 15 minutes. Turn the heat down to 375F until the fruit is boiling.
As with all pies, and much apologies to the throngs of pie lovers waiting impatiently for their slice, you must wait at least an hour and a half after the pie is done to cut into it to let the fruit set up.