For a period of time, I lived in the attic loft of a building we operated as a rental house. It was a great space – peaceful – quiet – meditative – that is, until early summer. Because that’s when my next door neighbor’s peach tree produced fruit.
And, along with everyone else on the block that helped themselves to the low hanging fruit, the residents of the mechanical chase just above my ceiling squirreled away as many of the fruit and pits that they could stuff through the narrow attic vent. For the next three months, without fail, they would roll the pits from one end of the chase, down the entire length of the loft, and back again. And late into the night they would run and scatter their booty, then spend hours rounding them all up again. I swear they had a rodent bowling alley up there.
Peach pie is just one of those things you have to get just right for it to be good. Too much thickener, and you have peach jello…. too little, and you might as well call it cobbler. I’ve been kind of stuck on using tapioca as a thickener, because even a complete goof… like me, can make a perfect pie – every time.
So you squirrels, set up the pins and pick your balls, I’ve got the grand strike of all peach pies coming at ya.
Summer Peach Pie
Makes 1, 8″ Deep Dish Pie
4 Large Peaches, About 4 Cups of Fruit, Sliced. (Fair warning, I leave the peelings on. For me, a great deal of the flavor resides in that fuzzy coating, so I keep it on. I know there’s a bit of astringency that comes from the peel, but I sort of like that in my pie. It lets me know I’m eating a fresh peach – and not something out of a can.)
3 Tablespoons Small Pearl Tapioca
3/4 Cup Sugar
1 1/2 Tablespoons Lemon Juice
Cinnamon Sugar (1 Tablespoon Sugar + 1 Teaspoon Cinnamon)
1 Short Crust Recipe (See The Cherry Chocolate Pie post for that recipe)
Tools of the Trade:
Sharp Knife and Cutting Board
Large Mixing Bowl and Spatula
8″ Deep Dish Pie Plate
Prepare and Chill the Dough. Preheat the oven to 400 degrees. Pit and slice the peaches. Place the peaches, tapioca, sugar and lemon juice into the mixing bowl and fold to evenly coat the slices. Roll out the dough into 2 – 12″ rounds and prepare the pie plate. Mound the peach filling into the prepared dish and top with a second round. Crimp the edges an cut 4 vents in the top of the pie. Dust the top with the cinnamon sugar. Place the plate on a baking sheet and bake at 400 degrees for 50 minutes. Cool to room temperature then chill for a minimum of 1 hour before serving.
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