Makes: One 9-inch pie, enough for about 8 servings
Time: About 1½ hours
Perfectly ripe fruit is crucial to the success of this pie, and it’s hard to beat peaches, nectarines, or apricots, all interchangeable. (Or look at the variations for other fruits and flavors.)
1. Heat the oven to 450°F. Peel the peaches (see page 33). Pit, slice, and toss with the lemon juice.
2. Mix together the dry ingredients (plus the almond extract if you’re using it) and toss the peaches with this mixture. Pile into the rolled-out shell, making the pile a little higher in the center than at the sides. Dot with the butter. Cover with the top crust. Crimp and decorate the edges with a fork or your fingers, using any of the methods illustrated on page 257.
3. Put the pie on a baking sheet and brush the top lightly with milk; sprinkle with sugar. Use a sharp paring knife to cut two or three 2-inch-long slits in the top crust to allow steam to escape. Bake for 10 minutes; reduce the heat to 350°F and bake for another 40 to 50 minutes or until the pie is golden brown. Do not underbake. Cool on a rack before serving warm or at room temperature.
PEACHES AND CREAM PIE Rich, sweet, classic: Start with half a batch of Flaky Piecrust, fitted into the pie pan. Partially bake the crust (see page 258) and let cool completely before filling. Omit the lemon juice, spices, and butter. In a medium bowl, beat 2 eggs lightly, then add the sugar and 2 tablespoons cornstarch with ¾ cup cream. Place the peaches in the pie plate, then pour the cream mixture over them. Crimp the crust and top with milk and sugar; bake at 450°F for 10 minutes, then reduce the heat to 375°F and bake for another 30 to 40 minutes at 375°F, until the mixture shakes like Jell-O but is still quite moist.
PEACH-RASPBERRY PIE Add 1 cup raspberries to the mixture of peaches or other fruit. Blueberries are another classic pairing.
PEACH-GINGER PIE Add 1 tablespoon minced fresh ginger or 1 teaspoon ground to the mixture (use the cinnamon and nutmeg; do not use the almond extract).
CHERRY PIE Tart cherries are best for pie: Substitute 4 to 5 cups pitted sour cherries for the peaches; omit the lemon juice. If you use canned tart cherries, drain them well and increase the thickener by 1 tablespoon.
CHERRY-ALMOND PIE Tart cherries are balanced by the earthy almond flavor and an irresistible crumb topping: Swap out the peaches for 4 to 5 cups of pitted tart cherries and use almond extract instead of the spices. Top the pie with Nut Crumb Topping using almonds in place of the top crust.
CHERRY-BOURBON PIE A bit of kick: Use 4 to 5 cups of pitted tart cherries and add ⅓ cup bourbon to the pie filling mixture. Omit the lemon juice.
CHERRY CUSTARD PIE Total luxury: Start with half a batch of Flaky Piecrust, fitted into the pie pan. Bake the crust completely, and let cool before filling. In a medium bowl, beat together 3 eggs, 1 cup cream, the sugar, and the spices. Omit the lemon juice, cornstarch, and butter. Place 4 cups pitted tart cherries in the pie shell and pour the egg mixture over them. Bake for 30 to 40 minutes at 375°F or until the mixture shakes like Jell-O but is still quite moist.
PLUM PIE Delicate and delicious: If possible, use the small prune (Italian) plums that come into season in early autumn.