The taste of summer in a pie.
Don’t skip the vanilla ice cream!
I could wax on and on about my love for pie.
Simply Recipes / Cindy Rahe
It is extra work, but I think it’s well worth it.
This said, frozen peaches totally work as well.
(Ive tested this pie with both.)
Simply Recipes / Cindy Rahe
I like to thicken my peach pies with cornstarch instead of tapioca or flour.
Do you gotta Peel the Peaches?
If you are using fresh peaches,you’ll get the best result if you peel the peaches.
Simply Recipes / Cindy Rahe
The skins should easily peel off.
Homemade Pie Crust: you’ve got the option to Do It!
Sometimes pies just end up looking less than perfect.
Elise Bauer
Sometimes the crust slides a little or shrinks.
Sometimes the pie is too tart, or too runny, or its not perfectly-Earth-shattering in its flakiness.
But I am here to tell you that it is OKAY.
Elise Bauer
As with all things, practice makes perfect.
And no matter what, you still have pie at the end of the day!
Id also argue that a perfect pie isnt nearly as charming or beautiful as a rustic one.
Elise Bauer
That said, read on for my tips to reduce pie stress and increase pie success.
When ready to serve, thaw the pie on the counter.
Serve at room temperature or warm it briefly in the oven.
Elise Bauer
Love Peaches?
Elise’sNo-Fail Sour Cream Pie Crustalso works well with this recipe.
Instructions for preparing your pie doughcan be found here.
Cindy Rahe
Roll the dough out into a large circle, about 11 to 12 inches in diameter.
Fit the dough into the pie plate and refrigerate while you prepare the filling.
Dont bother trimming the edges just yet; leave it until the end.
Cindy Rahe
Sprinkle the cornstarch evenly over the top and gently stir to mix it in.
Spread the filling into the chilled pie crust and place the entire thing back into the refrigerator to chill.
Slash vents in a few places using a sharp knife.
Cindy Rahe
For a lattice crust, like the one pictured roll out the dough into a wide rectangle.
Weave the strips into a lattice top for the pie.
Crimp the dough to seal the edges.
Cindy Rahe
Chill the assembled pie in the refrigerator for at least 30 minutes.
Place an oven rack in the bottom third of the oven.
Line a baking sheet with aluminum foil to catch any pie leakage.
Cindy Rahe
Whisk the egg and tablespoon of milk together in a small bowl.
Remove the chilled pie from the fridge and brush the top with the egg-milk mixture.
Sprinkle with sanding sugar.
Cindy Rahe
Place the pie on the prepared baking sheet.
(Or warm individual slices in the microwave.)