Peach pie is a summer staple—the very thought of it recalls farm stands and open-air markets where the summer’s bounty is on full display. Many peach pies are bland, too sweet and gummy. This recipe capitalizes on the naturally sweet and tart flavors of peaches by adding cognac and lemon juice, respectively. For lattice work, check out tips from my friend Christopher’s expert post.
1 Recipe Perfect Pie Crust
6–7 fresh peaches, skinned, pitted, cut into slices, then in half
1 lemon, halved
¾ cups brown sugar
¼ teaspoon salt
2 teaspoons minced fresh ginger
1 scant handful of chopped crystalized ginger, chopped
Splash of cognac
3–4 Tablespoons Tapioca
3 Tablespoons unsalted butters cut into small pieces
1 Egg beaten with a splash of milk, cream or half and half
- Preheat the oven to 400 degrees.
- Bring a large pot of water to boil and place the peaches in for approximately 30 seconds.
- Using a slotted spoon, transfer the peaches to a large bowl of ice water—the skins will magically fall off when you peel and slice them.
- Add the peaches, lemon juice, sugar, tapioca (or whatever thickener you use), liqueur, and salt and thoroughly combine with a spatula. Let the combination sit for at least 20 minutes.
- Spray the bottom of a pie dish with Pam
- Roll out the bottom layer of crust, fit it over the pie dish and lightly form it to the shape of the dish
- Place the filling in the bottom crust and dot with butter
- Roll out the top crust and lay on top of the bottom crust, crimp the edges to your liking and make sure the top
- Brush the top of the pie crust with the egg mixture and sprinkle with sugar.
- Bake on a cookie sheet on the middle rack at 400 degrees for 20 minutes, then turn the heat down to 375 and 30–40 minutes or until juices are bubbling.
- Let fully cool on a wire rack—at least a couple of hours.