It’s that time of year again, beach week with the fam! I can never go down empty handed. I recently made another Blueberry Lavender Pie which went over extremely well with this crowd. Though I am a huge fan of blueberries, I wanted to change it up a bit and went with another seasonal fruit, the peach. This is, yet again, another recipe out of The Four & Twenty Blackbirds Pie Book. I didn’t have any sweet paprika or allspice, and substituted arrowroot for potato starch, but it still went over well with this crowd.
- All-Butter Crush for 9-inch double-crust pie
- 2 1/2 pounds of peaches
- 2 TBS fresh lemon juice
- 2/3 cup granulated sugar
- 1/4 cup light brown sugar
- 3 TBS arrowroot
- 1 TBS paprika
- 1/8 tsp white pepper
- 1/4 tsp ginger
- 1/2 tsp kosher salt
- 1 to 2 dasher Old Fashion Bitters
- Egg wash
- Demerara Sugar
Have a ready-made pie crust and lattice top in the refrigerator. Bring a large pot of waters to a simmer, and have a large bowl of ice ready on the side. Score an X into the bottom of each peach, and drop it into the simmering water for 30-60 seconds (I had each in towards the 60 sec end). Remove and immediately put it on ice to cool. This will make the skin slip off easily, but be careful. The peach will be super slippery.
Slice the peaches into 1/2 inch slices and place into a large bowl. Sprinkle on the lemon juice. Add the sugars, arrowroot, paprika, white pepper, ginger, salt, and bitters and toss well to combine. Spoon the filling into the pie shell, leaving behind excess juices. Arrange the lattice and crimp as desired.
Chill the pie for 10-15 min to set the pastry. Preheat the oven to 425 F and position the oven racks in the bottom and center positions. Brush the pastry with the egg wash to coat (1 large egg whisked with a tsp of water and pinch of salt). Sprinkle with the desired amount of demerara sugar.
Place the pie on a rimmed baking sheet on the lowest rack of the oven. Bake for 20-25 min or when the pie is beginning to brown. Lower the temp to 375 F, move the pie to the center rack (leave the baking sheet on the bottom rack in case of spilling), and continue to bake for another 30 to 35 minutes. Allow the pie to cool completely and serve warm or at room temp.