The Thanskgiving Peach Pie Recipe Less famous than its cherry cousin but no less tasty, this classic is a splendid summer dessert. Choose perfectly ripe peaches full of juice.
9in (23cm) pie pan
4–5 ripe peaches
¼ cup all-purpose flour
2⁄3 cup sugar, plus extra if needed
pinch of salt
1–2 tbsp lemon juice (optional)
For the glaze
1 large egg
½ tsp salt
1 Immerse the peaches in boiling water for 10 seconds, then transfer to a bowl of cold water. Halve the peaches, remove the pits, and peel off the skins. Cut into 1⁄2in (1cm) slices and put in a large bowl.
2 Sprinkle the peaches with the flour, sugar, salt, and lemon juice, to taste. Carefully stir the peaches, then transfer them to the pastry crust, in the pie pan, with their juices.
3 Lightly beat together the egg and salt, and use this to glaze the pie.
4 Bake for 40–45 minutes, until the pastry is golden brown and the peaches are soft and bubbling. Serve warm, with vanilla ice cream.
The pie can be kept in an airtight container for 2 days, but is really best eaten on the day it is baked.
|Thanskgiving Peach Pie|