A coworker of mine recently found out that I like to bake, and since then she's been prodding me for a peach pie recipe. I didn't have the heart to tell her that I've never made one before so I went searching for one that would be not too difficult but still delicious.
This is what I came up with (an adaptation from my Food & Wine magazine June 2012 issue) —Jacqueline Russo
one 9" pie
light brown sugar
all purpose flour
1 1/2 teaspoons
unsalted butter, chilled and cubed
2 1/4 pounds
peaches, peeled and sliced 1/3" thick
*For pastry crust, see recipe here:
Make the Steusel:
In a medium bowl, combine the brown and muscovado sugar, flour, almonds, oats, cinnamon, nutmeg, and salt. Toss to blend. Add the butter and rub into the dry mixture evenly (with a fork or your hands) until small crumbs form.
Refrigerate the streusel and preheat the oven to 350 degrees F.
On a lightly floured work surface, roll out the pastry dough until approximately 1/4-inch thick and transfer to a 9-inch glass pie plate. Trim the edges and crimp with a fork. Freeze the pie shell for 10 minutes.
Make the filling:
In a large bowl, toss the sliced fruit with the sugar, lemon juice, and almond extract. Let stand for 5 minutes so the sugar dissolves, then stir in cornstarch.
Scrape the fruit mixture into the chilled pie shell, and scatter the streusel evenly on top of the fruit. To protect the crust from burning, wrap aluminum foil around the edge of the crust.
Bake the pie in the lower third of the oven for about an hour, or until the fruit juices bubble around the sides.
Let cool on a wire rack before serving - goes great with ice cream!