There is something about eating a juicy ripe peach hunched over the sink. I am talkin’ about a really ripe peach, the kind that you NEED to eat over the sink because the juice is dripping down your hand and arm. When you get a good one, you feel like it’s finally Summer. If you can score some peaches picked at the peak of their flavor burst then treat yourself and your family and make a beautiful pie.

Peach Pie

1 Recipe Fearless Pie Crust or your favorite pie crust recipe

Filling:

9-10 medium size fresh ripe peaches (about 2 1/2 lbs), peeled and sliced into 1/2 inch wedges

2 Tbsp. fresh lemon juice

1 tsp. vanilla

1/2 Cup flour

3/4 Cup sugar, plus extra for sprinkling top of pie

1/4 Cup light brown sugar, packed

3/4 tsp. cinnamon

1/4 tsp. nutmeg

1/4 tsp. salt

For assembling pie:

egg white, lightly beaten

sugar

3 Tbsp. unsalted butter

1. Make the pie dough and allow to chill for at least 30 minute before attempting to roll out. Roll out dough and line a 9 inch pie plate. Brush the bottom and sides with beaten egg white and return to chill in fridge for another 30 minutes (the chill ensures that the crust does not shrink, and the egg white ensures that the bottom does not become soggy). While the dough is chilling make the filling.

2. Make filling: In a large mixing bowl combine the peach slices with the lemon juice and vanilla. In a separate bowl combine flour, sugars, spices and salt with a fork. Pour the flour mixture over the peach slices and toss gently to coat.

3. Pour the filling into the chilled and prepared crust. Note: If you choose to make muffin size individual pies it is best to cut the peaches into a coarse chop instead of slices. Dot the filling with little pieces of the butter, then cover with either “groovy” flower cut outs as I have done here, or top with crust and crimp and decorate as desired. If using a top crust, make sure to pierce the top with some slits to allow steam. Brush top of cut outs (and/or top crust) with egg white and sprinkle with sugar. Bake in a preheated 425° F oven for 10 minutes, then decrease to 375° F and continue to bake for 25-35 minutes, or until golden brown and center is not loose. Cover edge of pie with either a pie shield or tin foil as necessary to prevent crust from burning.

4. Note: if you want to make muffin size mini pies;  bake at 400 degrees F for about 30 minutes. To prepare muffin size pies: spray muffin tin with baking spray and line and fill as above.