Fresh Peach Pie

Equipment

• Oven
• Rolling Pin
• Skillet
• Baking sheet

Ingredients

• 3 pounds peaches, peeled, quartered, and pitted, each quarter cut into thirds
• ½ cup (3½ ounces) plus 3 tablespoons sugar
• 1 teaspoon grated lemon zest plus 1 tablespoon juice
• ⅛ teaspoon salt
• 2 tablespoons low- or no-sugar-needed fruit pectin
• ¼ teaspoon ground cinnamon
• Pinch ground nutmeg
• 1 recipe Pie Dough for Lattice-Top Pie (recipe follows)
• 1 tablespoon cornstarch

Instructions

1. 1Toss the peaches, 1/2 cup of sugar, lemon zest, lemon juice, and salt together in a medium bowl. Let the mixture stand at room temperature for 30 to 60 minutes.
2. 2Whisk the pectin, cinnamon, nutmeg, and 2 tablespoons of sugar in a small bowl, then set it aside.
3. 3Let the pie dough sit on the counter for about 10 minutes to soften slightly. Roll one disk into a 12-inch circle on a lightly floured surface, then transfer it to a parchment-lined baking sheet.
4. 4Cut the dough round into ten 1.25-inch-wide strips using a pizza cutter or paring knife. Freeze the strips on the sheet for about 30 minutes until firm.
5. 5Move an oven rack to the lowest position, place a rimmed baking sheet on it, and preheat the oven to 425 degrees Fahrenheit. Roll the second dough disk into a 12-inch circle on a lightly floured surface.
6. 6Loosely roll the dough around your rolling pin and gently unroll it over a 9-inch pie plate. Let the excess hang over the edges. Gently lift the edges while pressing the dough into the bottom of the plate. Wrap loosely in plastic wrap and refrigerate for about 30 minutes until firm.
7. 7Move 1 cup of the macerated peach mixture to a small bowl and mash it with a fork into a coarse paste. Drain the remaining peaches in a colander set over a large bowl.
8. 8Pour the drained peach juice into a liquid measuring cup. Keep exactly 1/2 cup of the liquid and discard any extra. Return the drained peach pieces to the bowl and toss them with the cornstarch. Tossing the fruit with starch now prevents clumps later.
9. 9Pour the 1/2 cup of peach juice into a 12-inch skillet. Add the pectin mixture and whisk to combine. Cook over medium heat for 3 to 5 minutes, stirring occasionally, until slightly thickened and the pectin dissolves.
10. 10Remove the skillet from the heat. Add the peach pieces and the mashed peach paste, tossing well to combine. Pour the filling into the chilled, dough-lined pie plate.
11. 11Remove the dough strips from the freezer. If they're too stiff, let them sit at room temperature briefly until malleable but still very cold.
12. 12Lay the two longest strips across the center of the pie, perpendicular to each other. Place two shorter strips parallel to one center strip, and two parallel to the other, near the edges. Arrange the remaining four strips parallel to and evenly spaced between the center and edge strips.
13. 13Trim the overhanging dough to 1/2 inch beyond the lip of the pie plate. Press the edges of the bottom crust and lattice strips together, folding them under so the edge is flush with the plate. Crimp the edges evenly with your fingers.
14. 14Mist the lattice lightly with water from a spray bottle and sprinkle the remaining 1 tablespoon of sugar over the top.
15. 15Place the pie on the preheated baking sheet in the oven. The hot baking sheet helps crisp the bottom crust and prevents a soggy bottom. Bake for about 25 minutes until the crust sets and begins to brown.
16. 16Rotate the pie and reduce the oven temperature to 375 degrees Fahrenheit. Bake for another 25 to 30 minutes until the crust is deep golden brown and the filling bubbles in the center.
17. 17Transfer the pie to a wire rack. Let it cool for 3 hours before slicing so the filling can fully set and hold its shape.

Recipe Details