There is nothing more iconic than a perfect peach pie during the summer. When this stone fruit is in season, there are many ways to use it, but pie may be the best method. This pie has a terrific crust that’s also used for a lattice topping, making it all the more decadent!
5cupspeeled and sliced peaches (about 6-7 peaches)
½cupsugar (if using less-ripe peaches, add ¾ cup)
2 ½tbspminute tapioca
Preheat the oven to 425°F.
In a large bowl, combine the sliced peaches, sugar, minute tapioca, salt, cinnamon, nutmeg, and orange juice. Stir to combine and set the mixture aside while the crust is prepared.
Roll one pie crust out on a well-floured surface to a 14-inch circle. Turn the pie crust continually while rolling to prevent any sticking. Lay the pie crust into a 9-inch pie dish. Allow the crust to fall into the corners without stretching or pushing the crust. Let the excess crust hang over the edge of the dish. Roll out the second pie crust the same as the first and cut into 1-inch strips. Then set aside.
Pour the filling into the bottom crust. Place the cut strips of crust on top in a lattice pattern, leaving ½-inch between the strips. Trim off any excess bottom crust and any excess lattice crust to make them even in length. Roll the excess dough under itself and crimp it to seal.
Brush the pie dough with a beaten egg and sprinkle with 1 tbsp of raw sugar. Place on a parchment-lined baking sheet.
Bake in the preheated 425°F oven for 20 minutes. After 20 minutes, reduce the oven temperature to 375°F and continue baking until the filling is bubbling in the center of the pie, an additional 45-55 minutes. If the crust is browning too much, tent the edges with foil.
Once baked, remove the pie from the oven and allow it to cool completely, about 4 hours.
Peaches oxidize, meaning that they turn brown if exposed too long to air. If peeling and slicing far before making the pie, keep the peaches in a bowl of water with some salt or lemon juice. This will prevent too much browning of the fruit.
When placing the pie dough in a pie shell, make sure to allow the dough to fall into the corners. Do not push or stretch the dough to fit, as that’s when the dough will retract and become deformed once baked.
If at any point the pie crust seems sticky or too warm, simply place it back in the refrigerator to firm up. Once chilled slightly, remove it and continue assembling the pie. Or, if your fingers are sticking, dip your hand in flour. This will ensure your fingers do not cling to the dough.
Once the pie has been baked, let it come down to room temperature before cutting it. If the pie is still warm, the contents may not have been set up properly, leading the pie to ooze and seep if cut too early.