A couple of years ago my husband planted two peach trees in his mini orchard. Over the past few years a few peaches would appear, but the animals always seemed to get to them before we did. Well this year was a different story, we have peaches galore! The peaches are sweet, juicy and great for jams and baking.
The first thing my husband requested was a peach pie. Many people shy away from pie baking but truly pies are easy to bake. Sure there is a bit of prepping with the fruit and crust, but there are really only a few ingredients involved. I used a homemade pie crust recipe from the Pioneer Woman because I had time, but if making pie crust stops you from making pie, then buy the refrigerated crust. It is delicious and cuts quite a bit of time off of your pie making. By the way you can make pie crust ahead and freeze it so you have it on hand when you are in the mood to whip up a pie.
2 pie crust for a 9 inch pie
1 beaten egg white
5 cups of sliced peeled peaches
2 tablespoons of lemon juice
1/2 cup all-purpose flour
1 cup of white sugar
1/2 teaspoon cinnamon
1/4 teaspoon salt
2 tablespoons of butter
Preheat the over to 450 degrees.
Line a 9 inch pie plate with one of the pie crusts – I like to brush my crust with beaten egg white as it keeps the crust from becoming soggy and then chill it in the fridge while you are making the filling.
Place the sliced peaches in a bowl and gently mix them with lemon juice. In a separate bowl mix the sugar, flour, cinnamon and salt (you can add a dash of nutmeg or ginger if you like). Toss the sugar mixture with the peaches and let sit for 15 minutes or so. This help to draw out some of the excess moisture which creates a runny pie. I then drain off the excess liquid.
Place the fruit into the pie crust and dot with butter. Cover with the other pie crust, fold the edges under and flute to seal by pinching or using the tines of a fork dipped in beaten egg.
Now here is where we have choices:
- you can lightly brush your crust with milk to produce a reddish-brown color
- you can lightly brush your crust with a beaten egg to produce a yellow-golden color
- you can lightly brush your crust with a beaten egg yolk for a deep golden-brown color
- you can lightly brush your crust with a beaten egg white which will produce only shine
I prefer to use a whole beaten egg as it yields color and shine. I also gave it a light sprinkle of sugar. Sometimes I will use a cinnamon sugar sprinkle but I prefer that on apple or pear pies. Now using a sharp knife make several slits in the pie to allow steam to escape.
I baked my pie on the lowest rack in the oven for ten minutes at 450 degrees and then reduce the temperature to 350 degrees and bake for an additional 30-40 minutes. Bake until the crust is brown and the juices begin to bubble through the vents. If the edges brown to fast cover them with strips of aluminum foil.
Here is the hard part – let it sit as long as possible before cutting into it – preferably overnight. Enjoy!