Makes one 8 to 9-inch pie
Fresh peach pie; God give me strength. Plain or with a scoop of vanilla ice cream, a dollop of Crème_fraîche or just a bit of thick cream poured over, a pie made from fresh peaches is just about as good as it gets. Incidentally, I much prefer free stone peaches to clings. If you are new to pies take a peek at, Let there be Pie .
Perfect pastry – (or your favorite pastry)
About 4 pounds of fresh peaches, peeled and sliced (about 6 cups)
3/4 cup of sugar, or to taste
The juice and zest of one lemon
1 teaspoon finely grated fresh ginger root
A few grindings of nutmeg
1/2 teaspoon powdered cinnamon
1 teaspoon almond extract
1/4 cup all-purpose flour
About 2 tablespoons butter, cut into small pieces
Egg wash – (1 egg beaten with 1 tablespoon cold water)
Preheat your oven to 550°. Make your pastry and chill while you prepare the other ingredients. Peel or slip the skins of the peaches. When all the peaches have been peeled or slipped, remove the pits, cut into quarters or eighths, depending on the size, and slice thin. Place in a large bowl with the next seven ingredients and stir gently. Allow to sit while you roll out the pastry and line an eight or nine-inch pie pan. Fill the pastry lined pie pan with the prepared peaches. Dot the top of the peaches with the small pieces of butter. Cover with a top cruse; either whole crust or lattice. Crimp the edges to seal and paint with egg wash.
Place in the preheated oven and place a baking sheet on the rack below. Bake at 550° for five minutes, then reduce the heat to 350° and continue baking for about forty to forty-five minutes, or until the crust is golden and if poked with a slim bamboo skewer, the peaches inside are tender. Remove from the oven and allow to cool on a wire rack.