Fresh Peach Pie | Adapted from Williams-Sonoma Summer Pies & Tarts | Makes one 9-inch lattice-top pie.
August is peach season in Michigan, and I always make a trip to the southern shores of Lake Michigan to grab the freshest tree ripened Red Haven peaches. Two things I swear by when making pies: Never use frozen commercial pre-maid crusts– they are inedible. Second, always use fresh peak-of-season fruit. This is truly one of the best pies you’ll ever make.
Basic pie pastry for 9-inch double-crust pie
6 cups (1¼ lb) pealed, pitted and sliced peaches
2 tablespoons fresh lemon juice
¼ cup all-purpose (plain) flour
2/3 cup sugar
¼ teaspoon salt
1 tablespoon of cornstarch* (optional)
pinch of ground fresh nutmeg
2 tablespoons unsalted butter
Preheat an oven to 425°F. Roll out the pastry for the bottom crust and use to line a 9-inch pie pan. Roll out the pasty for the top crust and cut it into strips about 1 inch wide; set aside.
Place the peaches in a large bowl. Sprinkle with the lemon juice and toss to coat well; set aside. In a small bowl stir together the flour, sugar, salt, cornstarch (if using) and nutmeg. Add to the peaches and toss to combine. Pile the fruit mixture into the pastry-lined pan and dot with bits of the butter.
Use the pastry strips to make the lattice top. Trim and flute the edges.
Bake for 25 minutes, then reduce the heat to 350°F and bake until the juices are bubbling and the top is browned, about 25 minutes longer.
*Since fresh fruit at it’s peak is very juicy, the use of cornstarch helps thicken the liquid created by the fruit during the baking process.