Late summertime brings fresh peaches, the sweet juice dripping down my chin. And of course peach pie. Make your own pie crust, topping with either a full crust or a fancy lattice. You can also top with a crumb crust.
Compared to commercial pies and most recipes, I use very little sugar, letting the natural sweetness of the peaches bring out their flavor. I also don’t peel the peaches, since the peel brings a pretty red color to the pie.
Preheat oven to 425’ Move oven rack to lowest level.
Use 6 soft medium or 5 large peaches =2 ½ lb peaches= 5 cups sliced peaches. Slice peaches ¼ inch thick on skin side and place in a large bowl.
Sprinkle over peaches:
¼ cup brown sugar
2 Tb white sugar
3 ½ Tb quick cooking tapioca
2 Tb lemon juice
¼ teaspoon almond extract
a couple of shakes of nutmeg
a few shakes salt.
Stir gently with a large spoon. Let peaches stand 15 minutes, and stir occasionally.
Cover with upper crust or lattice and crimp together tightly. Cut steam vents in top if using solid upper crust. Brush with a bit of milk and sprinkle about a spoonful of raw sugar evenly on top.
Immediately place on lowest rack of preheated oven. Bake for 30 minutes.
Line a jelly roll pan or baking sheet with foil. This will make clean up much easier. Slip it under the pie and lower oven to 350’. Bake 30 -35 minutes more until thick juices bubble up through the vents and the top crust is browned. If outer crust begins to burn, cover it with a foil pie protector. If the top gets too brown before its time, tent with a sheet of foil.
If you can stand to wait until the pie cools, the juices will solidify and it will be easier to serve, but that never seems to happen in my house.