Tuesday, August 16, 2011

Peachy Keen Brown Sugar Peach Pie

Peachy keen. It's a retro phrase that I am doing all I can to bring back. When asked how I am doing, I am likely to reply with a perky "peachy keen." Call it a catchphrase of sorts.

And it certainly applies to this summer. The peaches I have been buying weekly at the farmers market from Lemley's Farm are stunning. Sweet with just the right firmness, they are easy to peel and the pits come out cleanly. They are the definition of summer ripeness.

And I've been fixing them a million ways. Preserves...both with jalapeño peppers and without. Pureeing them into iced tea. And soon I'll post a recipe where they are wrapped bacon.

But first a pie. Sorry....THE pie.

Brown Sugar Peach Pie

Pie crust for a double-crust pie (Make your favorite...or cheat as I do and use the perfectly respectable Pillsbury crusts you can buy at your grocery store.)
8 large ripe peaches (about 4 pounds)
1/2 cup firmly packed light brown sugar
1/3 cup granulated sugar
1/4 cup flour
1 teaspoon ground cinnamon
1/8 teaspoon nutmeg, preferably freshly ground
1/8 teaspoon
1 teaspoon almond extract (or Amaretto liqueur)
1 1/2 tablespoons butter, cut into pieces
1 large egg, beaten
1 1/2 tablespoons granulated sugar

Preheat oven to 425º.

Peel peaches, and cut into 1/2-inch-thick slices; cut slices in half. Stir together brown sugar and next 6 ingredients in a bowl. Add peaches and stir to coat. Immediately spoon peach mixture into piecrust in pie plate, and dot with 1 1/2 Tbsp. butter.

Carefully place remaining piecrust over filling; press edges of crusts together to seal. Cut off excess crust, and reserve. Crimp edges of pie. Brush top of pie with beaten egg; top with leaves. Brush leaves with egg; sprinkle with 1 1/2 Tbsp. granulated sugar. Cut 4 to 5 slits in top of pie for steam to escape.

Freeze pie 15 minutes. Meanwhile, heat a jelly-roll pan in oven 10 minutes. Place pie on hot jelly-roll pan.

Bake at 425° on lower oven rack 15 minutes. Reduce oven temperature to 350°; bake 40 minutes. Cover loosely with aluminum foil to prevent excessive browning, and bake 25 more minutes or until juices are thick and bubbly (juices will bubble through top). Transfer to a wire rack; cool 2 hours before serving.

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