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Fresh Peach Pie
This summertime favorite needs no introduction. While peaches are still abundant, why not make 3 or 4 pies and freeze them, uncooked, for some dreary winter day when you hanker for a taste of summer's pleasures? To cook, place the frozen pie on a baking sheet in an oven at 350 degrees F and bake for about 70 minutes.
From Food to Live By: The Earthbound Farm Organic Cookbook by Myra Goodman
Ingredients
| Sweet Pastry Dough for 2 pie crusts (top and bottom) | |
| 1 | egg white |
| 3/4 cup | (packed) light brown sugar |
| 3 tablespoons | cornstarch |
| 1 tablespoon | unbleached all-purpose flour |
| 1/2 teaspoon | nutmeg |
| 1/8 teaspoon | salt |
| 10 | ripe organic peaches, sliced (with organic peaches, peeling is optional) |
| 1 teaspoon | lemon juice |
| 2 teaspoons | pure almond extract |
| 2 tablespoons | peach brandy (optional) |
| 1/4 cup | graham cracker crumbs |
Directions
Roll out the bottom crust and line a 9-inch pie pan with the pastry. Brush the dough with the egg white to seal the crust, then chill for at least 30 minutes.
Mix the brown sugar, cornstarch, flour, nutmeg, and salt in a small bowl.
In another bowl add the peach slices, lemon juice, almond extract, and brandy, tossing to combine. Add the sugar mixture to the fruit and toss to coat.
Roll out the top pastry to an 11-inch round.
Sprinkle the chilled bottom crust with the graham cracker crumbs and then arrange the peach filling in the pan. Place the top pastry round over the fruit and fold the edges of the crusts together. Crimp or flute the edges to make a decorative seal. Cut several steam vents in the top crust. Freeze the pie for 15 minutes before baking.
Position a rack in the middle of the oven and preheat to 425 degrees F.
Place the pie on a sheet pan and bake for 15 minutes. Reduce oven temperature to 350 degrees F and continue baking for an additional 30 to 40 minutes, or until the juices start to ooze and bubble.
Cool on a wire rack for 2 hours before serving.
