I adore fresh peaches and like to keep it simple when it comes to their preparation. For desserts I like peach ice-cream, peach shortcake or my family's classic peach pie. I think these are the best kind of desserts because the taste of the peaches can really shine. My Mom and I have been making this peach pie together since I was little. I'll admit, Mom uses frozen pie crust most of the time. A habit she picked up from being a busy working mother. But you can make your own pie crust if you'd like. I just use Jacques Pepin's classic pie crust recipe. My whole family loves this pie because we all think the hint of almond extract adds a nice flavor. It is a purely seasonal dessert for us and we never, ever use imported peaches or, worse, canned. Instead, we prepare several of these pies in August and freeze them so they are ready to bake all winter long. We like to pile in the peaches (3 cups worth!) to make a full pie. But those who prefer a thinner pie can reduce the amount as low as 2 cups. —Kelsey Banfield
package frozen pie crust, or 1 batch homemade pie crust
Thaw pie crust (if using frozen) and roll one disk into a 9-inch pie pan. Leave second disk aside to top pie. If you want the pie to have a decorative topping, cut out shapes in the dough with a sharp knife or small pie crust cutters.
Combine sugar, almond extract, lemon juice and tapioca in a large bowl and mix to combine. Add peaches and toss in sugar mixture until slices are fully coated.
Pour mixture into prepared pie crust. Top with second pie crust and pinch crusts together. I like to push fork tines into the side of the crust all the way around to make a nice pattern.
(If you have not formed a decorative pattern in the top of the pie crust make sure to pierce it many times with a fork to allow the air to escape!)
Bake at 400 for 40-45 minutes. The pie should be warm and bubbly, and the pie crust golden brown.
This pie freezes well BEFORE baking. If you'd like to store it in a freezer make sure it wrapped well in plastic wrap so no air can reach it. Then, cover it with a layer of aluminum foil. We usually freeze these for up to 6 months.
Home cook, food blogger, cookbook author, wine lover, avid traveler, and mother of two young children. Check out my books: The Naptime Chef: Fitting Great Food into Family Life (2012), and The Family Calendar Cookbook: From Birthdays to Bake Sales, Good Food to Carry You Through the Year (2015), Running Press.