I’m surrounded by PEACHES!
Since I’ve moved to Florida there are peaches on every corner!
I have never been one to pass up a peach, so yes I have a basket full on my kitchen counter right now! LOL
What do you do when life hands you peaches?
Make a Peach Pie!
My peach pie recipe has a few really special ingredients (in my opinion) that makes this more than just an ordinary peach pie.
The addition of fresh grated nutmeg is a simple way to go above and beyond the norm; not to mention the vanilla bean rather than extract will speckle each bite with goodness! Now of course if you do not have these 2 ingredients you can certainly use pre-ground nutmeg and vanilla extract and still have quite the lovely pie!
I also add a bit of cardamom to mine as well, and this is a harder to find ingredient, one that is not typically in the common household pantry- so you can forgo this one if you do not feel to buy this more expensive spice.
Almond extract is found is almost every peach pie recipe there is, and I have to be honest…I am not a fan. If you do want to add a touch of almond extract though, I would recommend just about ¼ teaspoon
On the other hand I do like to brighten my fruit desserts with a squeeze of lemon and perhaps the lemon zest as well.
This ingredient is completely optional but I would not recommend it if your peaches are already on the less-sweet, not as ripe side.
Similarly as I mentioned in the cobbler video, the amount of sugar being used here will be largely determined by the ripeness of your peaches, so be sure to taste them as you are peeling and slicing and make a mental note of whether to adjust up or down as compensation.
I am going to assume your peaches are as ripe, sweet and juicy as mine are, so the amount of sugar and flour listed is for peaches that fit that description!
Ok, let’s get down to business……..However, remember the peach cobbler? Ummm, yeah we have some prep work ahead of us for sure.
That pesky peach skin has got to go! So it’s back to the boiling water and ice bath to get those skins off before we start anything!
Blind Bake your pie shell at 350°F (180°C) for about 15 minutes, just enough to set it without browning it, this will ensure your bottom crust is not soggy once you add the peach mixture
I used light brown sugar here, but you can use granulated if you do not have the brown
- Fresh Peaches peeled & sliced 10
- Light or Dark Brown Sugar ¾ cup
- Lemon Juice ½ Lemon *zest is optional
- Cinnamon ¼ teaspoon
- Fresh Grated Nutmeg ¼ teaspoon
- Cardamom *optional ⅛ teaspoon
- Vanilla Bean ½
- All Purpose Flour ½ cup
- *1 egg for brushing over the pie dough
- *course sugar for sprinkling over top of the pie
- Combine the flour, sugar and spices together in a large mixing bowl
- Add the sliced peaches and then scrape the seeds from the vanilla bean and add to the peaches along with the lemon juice and optional zest.
- Pour filling into the prepared pie crust and then roll out the remaining pie dough to about a 10" - 12" diameter circle. Cut strips to for a lattice top and arrange over the peaches sealing the edges with egg wash and washing the tops of the pie dough lattice as well.
- Sprinkle the top of the pie dough lattice with course grain sugar and bake in preheated 350°F oven for approximately 50 minutes or until the filling starts to bubble around the edges and the pie dough is golden browned.
- If the pie dough seems to be browning to quickly- loosely drape a piece of foil over top to prevent burning the delicate pastry.
- Cool the pie at room temperature and serve warm or cold it is your preference
Fully cooled pie can be wrapped well and frozen for up to 2 months