In writing my Saga of the Pie a few weeks ago, I realized I’ve never actually shared my GOOD peach pie recipe, the one that I nearly ruined – lol Let me fix that.
I’ll be honest, this originates from somewhere — it might be the Fanny Farmer cookbook or one of the other ones that I have used 2x a year for 20 years. Apologies to the originator, but this is what I do now, no recipe needed.
Prep time is 20-30 minutes; bake 90; cool 60
Lori’s Peach Pie Recipe
- ripe peaches, usually 7-8 medium sized ones — truly ripe and from a farmer’s market, none of those sad rocks from the grocery store — peeled and pitted, sliced into 8-9 wedges each
- 1/4 to 1/3 cup white sugar; I’ve also done a 50/50 mix of white sugar & light brown sugar
- pinch of salt – maybe 1/2 teaspoon
- big hit of cinnamon – maybe 1/2 Tablespoon
- middle hit of nutmeg – maybe 1 teaspoon
- small hit of ground ginger — I like this roasted ginger from McCormick, which I can often find in the store
- OPTIONAL: the smallest dash of cayenne pepper
- splash of lemon juice from any source (real lemon, bottle, whatever0
- big splash of amaretto, we always have DiSaronno on hand
- OPTIONAL: small splash of bourbon of any kind, or a medium whiskey if you don’t have bourbon
- a couple Tablespoons of Sure Jel or Clear Jel (a modified corn starch thickener) – you can buy it online
- 1 Tablespoon of butter cut into little pieces
- box of Pillsbury pie crusts, because ain’t nobody got time to make their own… but if you do, go for it
- brush of milk or cream & sprinkle of sugar
- have some ice cream around!
Preheat oven to 450 with the lowest rack on the bottom rung and covered in foil — this pie will leak! Then put the top rack as low as it will go above the wrapped bottom rack.
- Prepare the peaches: Peel & pit the peaches, and slice them into thick slices or wedges. I’m not too fussy about this. I just don’t want pits or fuzz in my pie. (Good life rule, really.)
- Add the sugar(s) and stir. Let stand for 10-20 minutes to create juice while you’re prepping the bottom pie crust.
- Add the other dry seasonings and stir to distribute. I encourage you to do the roasted ginger if you have it, and try the barest dash of cayenne if you’re brave. I mean the tiniest bit.
- Add the wet flavorings, including the lemon juice to brighten the flavor, amaretto and bourbon for depth and interest.
- Carefully sprinkle the modified cornstarch over and stir through the filling. Some brands will start to thicken even when cold; others have to be heated and cooked to work. If you don’t have the special stuff, use a couple tablespoons of regular cornstarch or flour, and just accept that your pie filling will probably be runny. That’s ok! It’ll still taste good.
- Prep bottom crust if you haven’t yet and pour in filling. I use a 9″ pie plate, usually my Pampered Chef stoneware
- Drop small pieces of butter around the filling. Place the top crust, seal, flute, and cut steam vents. Top with a light slick of milk or cream and a dusting of sugar, if you’d like.
Bake at 450 for 15-20 minutes. Set a timer!
Lower heat to 325 and make for at least an hour longer, if not more. Cover the edges of the pie with foil or a shield — I’ve used this shield for years and it’s perfect for 9″ pies
When is it done? The top crust will be deeply golden brown but not burnt, and the pie filling bubbling through won’t look very “runny.” Also, you followed the high heat/low heat instructions here and it’s been in the oven close to 90 minutes. 😀
I write. I design. I cook. I read. I make music. I talk to people -- all kinds of people.
I used to teach and hopefully will do so again someday.
My dream job would be a cross between barrista and consultant, with a large helping of international travel and bohemian wandering through concerts, museums, galleries, and open spaces.
Somewhere back in time, my students started calling me "RameyLady" and the name stuck. I like it. There's a Ramey-man too. He's a much better writer but he seems to be too humble to share it with the world....at least, not yet.