Preparation time: 15 minutes (plus time to make and chill the dough)

Baking time: 30 to 35 minutes

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• Rustic Peach Pie

Sometimes called a galette, this free-form pie is one of the simplest to make and is virtually fail-proof because it works whether the pie is a perfect circle or not. That’s why it is called rustic.

Makes 4 slices (one 7-inch pie)

• ½ recipe Small Double-Crust Pie (see recipe)
• 1 fresh medium peach, peeled (if desired), pitted, and cut into 8 wedges
• 2 tablespoons granulated sugar (or to taste), plus 1 tablespoon for sprinkling
• 2 teaspoons cornstarch
• 1/16 teaspoon (pinch) salt
• ½ teaspoon pure almond extract
• 1 tablespoon milk of choice (or beaten egg), for wash
• 1 tablespoon apple jelly, for glazing (optional)

1. Make the Pie Crust recipe on pages 202–203, divide the dough in half, and freeze half for another recipe. Chill the remaining half, tightly wrapped, for 1 hour as directed.

2. Place racks in the bottom and middle positions of the oven. Preheat the oven to 375°F.

3. Cut a piece of parchment paper to fit a 9x13-inch rimmed baking sheet. Place the parchment on the countertop. Place the dough on the parchment and place a sheet of plastic wrap on top of the dough to prevent the rolling pin from sticking to the dough. Using a rolling pin, roll the dough to an 8-inch circle. To roll, move the rolling pin from the center of the dough to the outer edge, moving around the circle in clockwise fashion to assure uniform thickness. Transfer the pie dough (on the parchment) to the baking sheet; remove the plastic wrap. Push the edges of the crust toward the center to create a 7-inch circle with a rim that is about ¾ inch high; decoratively flute the rim. This is a rustic pie, so your circle does not have to be perfect—but it is important to create a higher rim around the edges to hold in the peach juices.

4. Gently toss the peach wedges in 2 tablespoons of the sugar, the cornstarch, salt, and almond extract. Arrange the wedges in a spiral in the pie crust. Sprinkle the peaches with the remaining 1 tablespoon sugar. Gently brush the milk on the outer crust rim to encourage browning.

5. Bake the pie on the bottom rack for 10 minutes, then transfer to the middle rack to bake for another 20 to 25 minutes, until the pie crust is nicely browned. Remove from the oven and gently brush the melted apple jelly on the peaches to add a little shine. Let the pie cool on the baking sheet to room temperature. Cut in half to serve.

Per slice: 330 calories; 2g protein; 1g total fat; 2g fiber; 73g carbohydrates; 1mg cholesterol; 42mg sodium