Fresh peach pie is a summer tradition — the kind of pie that only makes sense when the peaches are ripe and the kitchen smells like July. Mary Ringlein’s recipe is clean and uncluttered: sliced fresh peaches tossed with sugar, flour, and a choice of nutmeg or cinnamon, poured into a pastry shell, dotted with butter, and finished with a lattice top. Baked hot and fast at 400°.
Ingredients
Pastry for a 9-inch lattice top pie
¾ c sugar
3 Tbsp flour
¼ tsp nutmeg or cinnamon
Dash of salt
5 c sliced fresh peaches
2 Tbsp butter
Flour helps thicken juices as pie bakes.
Instructions
Preheat oven to 400°F.
Line a 9-inch pie plate with the bottom pastry crust.
In a large bowl, combine the sugar, flour, spice, and salt.
Add the sliced fresh peaches and mix lightly to coat.
Fill the pie shell with the peach mixture.
Dot the top of the filling with butter.
Adjust the lattice crust over the top. Crimp the edges to seal.
Bake at 400°F for 40–45 minutes, or until the crust is golden and the filling is bubbling.
