Yield: 8 servings (9-inch pie or 5-6 individual tarts)

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Ingredients

• 1 recipe Basic Pie Dough (recipe follows)
• 6 medium-sized peaches, about 7 cups when sliced
• 1 tablespoon lemon juice
• 1 cup (200 g) plus 1 tablespoon granulated sugar
• Pinch ground cinnamon
• Pinch ground nutmeg
• Pinch salt
• 4 tablespoons instant tapioca, ground for 1 minute in food processor or spice grinder
• 1 egg yolk
• 1 tablespoon heavy cream

Basic Pie Dough for 1 double-crust 9-inch pie:

• 2½ cups (312.5 g) all-purpose flour, plus more for dusting the work surface
• 1 teaspoon salt
• 2 tablespoons sugar
• 1 cup (205 g) vegetable shortening, chilled
• 12 tablespoons cold unsalted butter, cut into ¼-inch pieces
• 6-8 tablespoons ice water

Instructions

1. To make the dough: In a food processor, combine the flour, salt, and 2 tablespoons sugar until well mixed. Add the chilled shortening and cold butter pieces. Pulse until the mixture resembles coarse crumbs, typically about 10 seconds. With the food processor running, gradually pour the ice water through the feed tube in a slow, steady stream. Continue processing only until the dough just comes together and holds its shape without being overly wet or sticky, generally no more than 30 seconds. To test the dough, squeeze a small amount between your fingers; if it’s crumbly, add a tiny bit more water. Turn the dough out onto a clean work surface. Divide it in half, then flatten each half into a disk shape. Wrap each disk tightly in plastic wrap and refrigerate for at least 1 hour, or up to 2 days. For longer storage, the dough can be frozen, wrapped securely in plastic, for up to 3 weeks; remember to thaw it in the refrigerator before use.
2. Preheat your oven: Adjust an oven rack to the lowest position and place a rimmed baking sheet on it. Preheat the oven to 500 degrees F (260 degrees C). Remove one disk of pie dough from the refrigerator. If it has been refrigerated for longer than an hour, allow it to stand at room temperature for a short while until it becomes pliable enough to roll without cracking.
3. Roll out the first dough: On a lightly floured work surface, roll out the first piece of dough into a 12-inch circle. Carefully transfer this dough circle into a 9-inch pie plate, allowing the excess dough to hang over the lip of the plate. Place the dough-lined pie plate in the refrigerator to keep it chilled while you prepare the filling.
4. Prepare the peaches: In a large saucepan, bring 3 quarts of water to a rolling boil. Simultaneously, fill a large bowl with 2 quarts of cold water and two trays of ice cubes. Using a paring knife, gently score a small “X” at the base of each peach. Carefully lower the peaches into the boiling water with a slotted spoon. Turn them occasionally, allowing them to simmer for 30 seconds to 1 minute, or until their skins begin to loosen; the exact time will depend on the peaches’ ripeness. Promptly transfer the blanched peaches to the ice water bath to halt the cooking process and cool them, about 1 minute. Once cooled, starting from the scored “X”, peel each peach. Use the paring knife to help lift the skin from the flesh, then gently pull the skin off in strips. Halve each peeled peach, remove the pit, and slice the halves into approximately 3/8-inch thick pieces. You should have about 7 cups of sliced peaches.
5. Assemble the filling: In a medium-sized bowl, gently toss the sliced peaches with the lemon juice, 1 cup of granulated sugar, ground cinnamon, ground nutmeg, salt, and the ground instant tapioca. Ensure all the peach slices are evenly coated.
6. Form the pie: Remove the second piece of dough from the refrigerator and roll it out on a lightly floured surface into another 12-inch circle. Spoon the peach mixture into the chilled, dough-lined pie plate, distributing it evenly. Carefully place the second dough circle over the filling. Trim both the top and bottom dough edges, leaving a ½-inch overhang beyond the pie plate lip. Tuck this rim of dough underneath itself so that the folded edge sits flush with the pan lip. Crimp the edge using your fingers or press with fork tines to create a decorative seal. Cut four small slits in the top dough crust to allow steam to escape during baking. In a small bowl, whisk together the egg yolk and heavy cream to create an egg wash. Brush the entire surface of the pie with this egg wash, then sprinkle with the remaining 1 tablespoon of granulated sugar for a beautiful, golden finish.
7. Bake the pie: Lower the oven temperature to 425 degrees F (220 degrees C). Carefully place the pie, still on its baking sheet, into the preheated oven. Bake for 25 to 30 minutes, or until the crust is set and just beginning to turn golden brown. Rotate the pie for even baking and reduce the oven temperature to 375 degrees F (190 degrees C). Continue baking for an additional 25 to 30 minutes, or until the crust achieves a deep golden-brown color and the fruit juices are visibly bubbling through the slits. Once baked, transfer the pie to a wire rack and allow it to cool for at least 2 hours before slicing and serving. This cooling time is crucial for the filling to set properly, ensuring a perfect slice.

Nutrition Information (per serving)

Calories: 706kcal, Carbohydrates: 74g, Protein: 5g, Fat: 44g, Saturated Fat: 17g, Cholesterol: 72mg, Sodium: 301mg, Potassium: 260mg, Fiber: 2g, Sugar: 37g, Vitamin A: 950IU, Vitamin C: 8.2mg, Calcium: 21mg, Iron: 2.2mg

Author: Michelle Lettrich

Course: Dessert

Cuisine: American