We had company over on Saturday night for dinner, so it was a good excuse for me to bake dessert from scratch. This is something I rarely do for just my husband and kids because I end up eating most of any dessert available in my house…oops. If I have company coming, they help with the eating, and I always send home some of the leftovers.
I found a great recipe from Smitten Kitchen here. It was great! I only made one modification which was the addition of a little almond extract. This is something my grandma always did with her peach pies, so it doesn’t taste like peach pie without a little almond extract.
Here is the recipe:
2 1/2 cups all-purpose flour
1 tablespoons granulated sugar
1 teaspoon table salt
2 sticks (1 cup) unsalted butter, very cold (I used salted, and it was great!)
1/2 cup ice water
About 3 1/2 pounds peaches (approximately 6 large, 7 medium or 8 small)
1 tablespoon fresh lemon juice
1 tsp almond extract
1/4 cup granulated sugar
1/4 cup light brown sugar
1/8 teaspoon ground cinnamon
Pinch of nutmeg
1/8 teaspoon table salt
3 tablespoons cornstarch
1 tablespoon milk, cream or water
1 tablespoon coarse or granulated sugar
Pie dough: Mix flour, sugar and salt in the bottom of a large. Using a pastry blender, two forks or your fingertips, work the butter into the flour until the biggest pieces of butter are the size of small peas. Stir in the ice water with a rubber spatula until dough forms. Knead it two or three times to form a ball. Divide dough in half. Wrap each half in plastic wrap and flatten a bit, like a disc. Chill in fridge for at least an hour or up to two days.
Filling: Halve and pit the peaches, then into about 1/3-inch thick slices. You’ll want 6 cups. Add to a large bowl and toss with lemon juice. Add almond extract, sugars, cinnamon, nutmeg, salt, and cornstarch and stir until evenly mixed.
Preheat: Oven to 425 degrees.
Roll out bottom pie down and center it into your pie plate. Trim the overhang to one inch.
Scoop filling into bottom pie dough, including any accumulated juice. Roll out your top pie dough using the same procedure, until it is 12 to 13 inches in diameter. Cut the pie dough into strips between 1/2 to 1-inch wide with a pastry wheel, pizza wheel, or knife. Arrange every other strip across your pie filling in one direction, spacing the strips evenly. Weave strips to form lattice and crimp the edges of the crust decoratively.
Brush pie with milk, cream or water and sprinkle with sugar.
Bake for about 20 minutes in the preheated oven, until the crust is set and beginning to brown. Reduce oven temperature to 375 and bake pie for another 30 to 40 minutes, until filling is bubbling all over and the crust is a nice golden brown. If the pie lid browns too quickly at any point in the baking process, you can cover it with foil for the remaining baking time to prevent further browning.
Cool for three hours before serving. Enjoy!