Fresh Peach Pie with Colorado Peaches.
This Fresh Peach Pie has a flaky sugar encrusted lattice pie crust bursting to overflowing with juicy peaches flavored with a hint of cinnamon and nutmeg.
Oh, Colorado Peaches… how do I love thee? Let me count the ways. Peach Pie. (duh) Peach and Raspberry Pie. Peach Scones. Peach Crisp. Peach Crepe Cake. Peach Ice Cream. And, of course, fresh peaches, soft and ripe and so juicy you have to stand over the kitchen sink to eat them, letting the juice drip deliciously down your chin.
Colorado peaches rock. Since they’re only available for a few weeks out of the year, everyone in my house practically makes themselves sick on them while we have them. I find myself buying box after box, turning the ones we don’t eat raw into peach desserts, pouring juicy slices over pancakes or waffles, slicing them over yogurt, and making them into jam. I even freeze a few for later, because a peach smoothie in the middle of January is a luxury no one should have to live without.
Here’s the thing about making Peach Pie with fresh Colorado peaches…
They are really, really juicy. This is why they are so unbelievably delicious. But all that juice can make for a runny pie. The trick is to control the amount of juice you use in the peach pie filling and use a combination of pectin and cornstarch to thicken the juice.
I’m always hesitant to use too much of any thickening agent in a fruit pie. In my mind, a great fruit pie should have both the flavor and the consistency of fresh fruit. Using too much of any thickening agent can result in a pie that tastes more like it’s filled with jello or jam and take away from the flavor of the fruit. So, the first time I made this fresh peach pie, I didn’t use enough pectin or enough cornstarch and ended up with a delicious, but soupy peach pie filling. I made a few adjustments and tested the new version of the recipe out on my book club and here’s the thing: In the middle of the discussion about our book, as members began to take bites of their pie, the conversation turned from actual words to “Mmmmm…..”. That’s a good response. I freakin’ love that response.
So, dear reader, here’s the final recipe. Book club approved and everything. If you are in Colorado, go out there and purchase some Colorado peaches right this second. Even if you’re purchasing them only with the intent of making this pie, you should purchase a lot because there is no way you’re not going to eat a few in the process. If you’re not in Colorado…. Find the best peaches you possibly can. I’m sure great peaches exist outside of this state. At least, I hope so.
- 1 recipe Fool Proof Pie Crust, chilled in the refrigerator for at least 30 minutes
- 5 lbs fresh peaches, peeled, quartered and pitted; slice each quarter into three slices
- ¼ cup granulated sugar
- ¼ cup dark brown sugar
- grated zest of 1 large lemon
- 3 tbsp fresh lemon juice
- ¼ tsp salt
- 3 tbsp low or no-sugar needed fruit pectin
- ¼ tsp cinnamon
- ¼ tsp nutmeg
- 2 tbsp cornstarch
- 1 whole egg, slightly beaten
- Turbinado sugar, for sprinkling
- Toss peaches, sugars, lemon zest, lemon juice, and salt in a medium bowl and let stand at room temperature for 30 minutes and up to 1 hour.
- Combine pectin, cinnamon, cinnamon and nutmeg in a small bowl, stir to combine and set aside.
- Preheat oven to 425.
- Drain peach mixture, reserving 2 cups of the juice. Toss drained peaches with the cornstarch.
- Add the pectin mixture to a medium saucepan and slowly whisk in the 2 cups reserved peach juice. Cook the mixture over medium high heat, stirring constantly, until it boils. Reduce the heat to medium and boil, stirring constantly, for 5 minutes. Remove from the heat and gently toss with the peaches to combine.
- Remove the pie dough from the refrigerator. On a floured surface, roll out a portion of the dough to a 12-inch circle that’s about ⅛-inch thick. Using a large spatula, gently loosen the dough from the work top, fold it in half and then fold it in half again. It will form a triangle shape. Lift the crust and place it in a pie plate with the point of the triangle in the center of the plate. Gently unfold the dough in the pan and press into the corners gently. Leave any dough that overlaps the edges of the plate in place.
- Pour the peach filling into the bottom crust.
- Re-flour your work surface and roll out another portion of the dough into another 12 inch circle. With a pizza wheel, fluted pizza wheel or paring knife, cut the disk into ten 1-inch wide strips.
- Starting in the center of the pie, lay half the strips across the top of the filling in one direction, than lay the other half of the strips across the pie perpendicular to the first.
- Trim the edges of the crust so that you have about a half of an inch hanging over the pie plate. Fold the edges under, forming a rim around the pie that is higher than the pie plate. With one hand on the inside of the edge and one hand on the outside, use the index finger of your inside hand to push the dough between the thumb and index finger of your other hand to form a U or a V shape. Continue this crimping motion around the entire edge.
- Gently brush the egg wash over the top crust with a pastry brush and sprinkle evenly with Turbinado sugar.
- Put the pie on a baking sheet (to catch any drips) and place in the oven. Immediately turn down the oven temperature to 375 and bake for 70-80 minutes. The pie is done when the crust is golden brown and the filling in the center of the pie is bubbling.
- Remove from the oven, cool completely on a wire rack and refrigerate for at least 2 hours. This allows the filling to set-up.