Best Peach Pie —rsquo; Deep Summer on the Screened Porch

Week 386. Year 8. Tommy is 41. Deep summer. The business thriving. Luc (17) at LSU studying engineering. The heat index above 100 and the AC straining and the only relief is the cold beer and the screened porch and the sound of the fan turning and the knowledge that fall is coming and the gumbo is waiting.

Made grilled andouille this week — the kind of food that fills the house with the smell of Louisiana and the knowledge that whoever walks through the door is walking into a home where the stove is on and the food is ready and the welcome is unconditional. The meal was the day. The day was the meal. Both were good. The bayou runs on.

When the andouille comes off the grill and the plates are cleared and the fan is still turning and the evening stretches long and golden, that’s when a slice of peach pie earns its place on the table — something sweet and unhurried that says summer isn’t over yet, and neither are we. Deep South summers like this one deserve a dessert that tastes like the season itself, and fresh peaches do exactly that. This is the pie I make when the day has been good and I want to close it the right way.

Best Peach Pie

Prep Time: 25 min | Cook Time: 55 min | Total Time: 1 hr 20 min | Servings: 8

Ingredients

• 1 double-crust pie dough (homemade or store-bought), chilled
• 6 cups fresh peaches, peeled, pitted, and sliced (about 6–7 medium peaches)
• 3/4 cup granulated sugar, plus 1 tablespoon for topping
• 3 tablespoons cornstarch
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon pure vanilla extract
• 1/4 teaspoon cinnamon
• 1/8 teaspoon nutmeg
• 1/4 teaspoon salt
• 2 tablespoons unsalted butter, cut into small pieces
• 1 egg, beaten (for egg wash)

Instructions

1. Preheat oven. Heat oven to 425°F. Place a rimmed baking sheet on the lower rack to catch any drips.
2. Roll the bottom crust. On a lightly floured surface, roll one disc of dough into a 12-inch circle. Fit it into a 9-inch pie plate, letting the edges hang over. Refrigerate while you prepare the filling.
3. Make the filling. In a large bowl, toss the sliced peaches with sugar, cornstarch, lemon juice, vanilla, cinnamon, nutmeg, and salt. Let sit for 10 minutes so the juices begin to release.
4. Fill the pie. Pour the peach filling into the chilled crust. Dot the top of the filling evenly with the small pieces of butter.
5. Add the top crust. Roll the second disc of dough into a 12-inch circle. Lay it over the filling. Trim both crusts to a 1-inch overhang, then fold and crimp the edges together firmly to seal. Cut 5–6 small slits in the top crust to vent steam.
6. Apply egg wash. Brush the top crust evenly with the beaten egg. Sprinkle the remaining 1 tablespoon of sugar over the top.
7. Bake. Place the pie on the preheated baking sheet. Bake at 425°F for 20 minutes, then reduce heat to 375°F and bake for an additional 35 minutes, until the crust is deep golden brown and the filling is bubbling through the vents. If the edges brown too quickly, cover them loosely with foil.
8. Cool before slicing. Transfer the pie to a wire rack and cool for at least 2 hours before slicing. This allows the filling to set and prevents a runny slice.

Nutrition (per serving)

Calories: 340 | Protein: 4g | Fat: 14g | Carbs: 52g | Fiber: 2g | Sodium: 210mg