There is something so satisfying about baking. Pies in particular really make me feel accomplished and domestic. Now that I have found the easiest and best crust recipe around, pies are literally easy as pie and just as wonderfully tasty.
The peaches have been awesome around here lately, and I haven't been able to get enough of them. Thus, the peach pie was born. I loved making this pie. Slicing the fresh peaches and letting the juice run down my hands and elbows was sticky and messy and amazing. It felt really good to just get in the kitchen, make a mess, and in the process, create a pie - something tangible, beautiful and delicious. And since I wasn't the only one to enjoy it, it was infinitely better. It really doesn't get much better than sharing a homemade pie with family and friends.
Peach Pie
For the crust, see my post for Cherry Pie, here.
The filling recipe came from Kitchen Parade.
6-8 cups ripe peaches, skins on
1 1/3 cups sugar
4-6 tablespoons flour (depending on how many peaches you use)
1/2 teaspoon ground nutmeg
3/4 teaspoon vanilla
3 tablespoons butter
Slice the peaches in six or eight pieces lengthwise, then each piece into three or four pieces. In a large saucepan, gently stir together the peaches, sugar, flour and nutmeg. Let rest at room temperature for 20 – 30 minutes until a peachy syrup forms. With a slotted spoon, move the peach pieces to a bowl. Bring the remaining liquid to a boil over medium heat, reduce to low, cook for about 10 minutes or until just beginning to thicken. Stir in the peaches; stirring often, cook for another 10 minutes or until the peaches are tender. Take the pan off the heat, stir in vanilla and butter, stirring until butter melts. Let cool to room temperature. (The peach filling can be made ahead of time and refrigerated.)
Preheat oven to 425F. Roll the top crust, cut into nine long narrow strips. Working quickly, pour the filling into the bottom crust and arrange the pastry strips in a lattice, five strips running left to right, four strips running up and down. Turn the overhang over to form the crust’s edge, pinch to seal.
Bake at 425F for 10 minutes. Reduce temperature to 350F, bake for another 25-35 minutes or until the crust is golden on top and bottom and the filling is bubbly.
Let cool for 2 hours or more. Slice and serve.
