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Fresh Peach Pie
Melissa Hart

Fresh Peach Pie

Peach pie goes wrong when wet fruit meets too little thickener. Instant tapioca absorbs the juice while leaving it clear and glossy. Give it fifteen minutes with the sliced peaches before filling the crust so the pearls begin to soften.
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Prep Time 40 minutes
Cook Time 1 hour
Total Time 1 hour 40 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 1 batch All-Purpose Flaky Pie Crust chilled as 2 disks
  • 6 cups peeled sliced ripe peaches
  • 3/4 cup granulated sugar
  • 1/4 cup quick-cooking tapioca
  • 1 tbsp fresh lemon juice
  • 1/4 tsp ground nutmeg
  • 2 tbsp unsalted butter cut into small pieces
  • 1 large egg beaten with 1 tbsp water

Method
 

  1. Heat the oven to 425°F with a rimmed sheet pan on the lower rack.
  2. Toss the peaches with the sugar, tapioca, lemon juice and nutmeg and let them stand for 15 minutes.
  3. Roll one dough disk into a 12-inch circle, fit it in a 9-inch pie plate, spoon in the peaches, and dot with butter.
  4. Cover with the second rolled crust, crimp, cut steam vents, and brush with egg wash.
  5. Bake for 20 minutes, lower the oven to 375°F, and bake 35 to 40 minutes more until the center filling bubbles thickly.
  6. Cool for 3 hours before serving.