I always thought it seemed like a lot of work (you know, trying to blanch and peel the peaches) and then it seems like there is always a guessing game as to how the pie would come out in the end because of the different factors - the type of peach you use, how ripe they are & how many you use in the pie. Everything impacts the end result, and I don't like it when I can't control the outcome of things.....does that make me a control freak?
Since Cook's Illustrated nailed the pie dough recipe, I figured I'd try out their peach pie recipe from their Best Recipe cookbook I bought last year. While blanching and peeling the peaches wasn't that bad, it sure was messy! My son came in the kitchen when I was almost done putting the pie together and said "Wow, you've made a mess in here!" Too bad he didn't offer to clean it up. Needless to say, he wasn't overly excited about peach pie either. I was worried that the pie would turn out to be a sloppy mess, however, it turned out perfect! I was so thrilled with how it came out, and even more thrilled at how yummy it was. Who knew peach pie was so good??? Now I'm kicking myself for waiting so long to make it! Both my son and husband loved it....in fact, my husband said he liked it better than apple pie. Now that was shocking because apple pie is his FAVORITE! I guess peach pie will be making a more regular appearance in my home ☺
Peach Pie (Cook's Illustrated)
1 recipe for double crusted pie dough (click here for recipe)
7 medium ripe peaches
1 tbsp lemon juice
1 cup sugar, + 1 tbsp
1/8 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp salt
3 tbsp minute tapioca
Preheat oven to 500, and bring a large saucepan of water to a boil. Add all the peaches & boil for 2 minutes, then remove them and immediately plunge them into a large bowl filled with ice water. Roll out your bottom crust and place it in a shallow pie dish (you don't want to use a deep dish pie plate for this pie). Peel the peaches, using a pairing knife, then cut them into about 3/8" slices.
Place the sliced peaches into a large bowl and add the tapioca, lemon juice, cinnamon, nutmeg and salt. Toss to combine, then pour mixture into your dough lined pie plate. Roll out your top dough and cut into strips to make a lattice topping, and add it to the top of the pie. Lightly brush or spray the lattice topping with water and sprinkle with sugar.
Line a cookie sheet with aluminum foil sprayed with cooking spray, then place your pie on the tray. Lower oven temperature to 425 and place pie in oven and cook for about 25-30 minutes, or until crust begins to brown. Rotate the pie and reduce the oven temperature to 375 and continue baking for another 25-30 minute longer, or until crust is a deep golden brown and the juices are bubbling. Remove from oven and cool for 2 hours before serving.