LC Crumple & Crimp Note
The foil trick mentioned by Mollie Cox Bryan in the above note requires nothing more than taking a long, slender strip of foil and curving it around the edge of the pie, crumpling and crimping it slightly so it remains perched along the perimeter of the pie, shielding the outermost edge of the crust, which tends to turn dark first, without covering up the innermost crust atop the center of the pie. It’s an oldie but a goodie, this trick.
Fresh Peach Pie
- Quick Glance
- Quick Glance
- 15 M
- 1 H
- Serves 8
Preheat the oven to 425°F (220°C).
Place the peaches in a large bowl, add the lemon juice, and gently stir to coat. In a smaller bowl, combine the sugar, flour, cinnamon, and nutmeg, mixing thoroughly. Add the sugar mixture to the peaches and gently stir to coat.
Line a 9-inch pie plate with 1 of the rolled-out pie crusts. Spoon the peach filling evenly into the crust. Brush the edge of the crust with water, cover with the second rolled-out crust, press gently to seal, and flute or crimp the edges. Cut a few steam vents in the top.
Bake for 35 to 40 minutes, until golden brown. Remove from the oven, brush with the melted butter, and cool on a wire rack for 1 hour before slicing. Serve at room temperature or slightly warm.
Recipe Testers' Tips
This filling was incredible. I used 1/2 cup sugar, per Allison’s recommendation on the website, and was so happy I did. I don’t enjoy fruit pies that are too sweet, and this was not one of them. It was just sweet enough, with a bit of tartness from the lemon — it was almost refreshing, if that makes any sense! I tried the filling with the vinegar pie crust, which I hated — I made it twice and it just didn’t come together for me. Of course, it could have been user error. It didn’t stop us from enjoying the pie — we all just cut around the crust to get to the good stuff!