This recipe appears in:Pie of the Week: Classic Peach Pie
Late summer signals the arrival of peaches, and the perfect opportunity to bake pie. Here is a basic recipe that lets the pure, sweet, bright flavor of peaches sing with just a hint of lime against a buttery crust. It's prefect on its own and even better served warm with a scoop of vanilla or butter pecan ice cream.
To remove peach skins, bring a large pot of water to a rolling boil and set up a large bowl of cold water and ice next to the stove. Using tongs, add the peaches to the boiling water three or four at a time and allow them to boil for 30-40 seconds, fully submerged. Then, lift the peaches out of the hot water and plunge them into the ice water bath. Allow them to sit completely submerged in the icewater for one minute. Once the peaches are cool, the skins will rub right off the peach flesh, and they're ready for baking.
- One recipe Easy Pie Dough, one half shaped and chilled in a pie plate, the other rolled out flat and chilled on a floured sheet pan
- 4 pounds fresh, ripe yellow peaches, (peeled, if desired), pitted, and cut into 1/8ths
- 1/2 cup sugar, plus more for sprinkling on top
- 1/4 cup cornstarch or small-grain instant tapioca
- Zest of 1 lime
- Egg wash (1 egg and 1 large pinch of salt, beaten)
Preheat the oven to 425° F. In a large bowl, combine peach slices, sugar, cornstarch or tapioca, and lime zest. Toss the mixture until the peaches are evenly coated, then pour into the prepared, chilled pie shell.
Cover the fruit with the prepared, chilled top crust, shape as desired. Chill the shaped pie for at least 20 minutes.
Brush the top of the chilled pie with egg wash just before baking. Sprinkle with sugar and bake at 425° for 15 minutes, rotating the pie halfway through. After 15 minutes, lower the oven temperature to 375° and continue baking for 30 to 40 minutes, rotating again halfway through. Bake until the top is golden brown the the filling is bubbling all over.