This is Peach Pie at its simplest: a flaky crust filled with sugar-tossed fruit and a thickener. I use just a bit quick-cooking tapioca to thicken my fruit pies. It keeps the juices clear (flour clouds and can get clumpy or gluey; cornstarch creates a slick texture I don’t care for).
This recipe calls for brown sugar, which adds a deep, rich sweetness to the peaches, but feel free to use granulated sugar if you prefer. Always taste the fruit when making pies and adjust the sugar level accordingly—you’ll notice a huge range here that allows you to make a pie that matches your sweet tooth and your fruit’s ripeness.
Prep Time: 45 minutes
Cook Time: 1 hour, 00 minute
Ingredients:
- 1 Recipe Buttery Pie & Tart Dough or other double-crust recipe or pre-made crusts
- 3 lb. peaches
- 1 Tbsp. to 1/3 cup brown sugar
- 1 Tbsp. quick-cooking tapioca
Preparation:
- Preheat oven to 350°. Peel and slice peaches. In a large bowl, toss peaches, sugar to taste, and tapioca. Set aside.
- Roll out crust. Line pie plate with bottom crust, fill with peach mixture, cover with top crust. Crimp edges and cut slits in top crust to vent.
- Put pie plate on a baking pan (to catch drips). Bake until well browned, about 1 hour. Let sit until room temperature, about 3 hours. Serve plain or with whipped cream or ice cream.
Makes 1 9-inch Peach Pie, about 8 servings.
