Peach season is fleeting, but this seasonal pie is so delicious that you should slip it into your summer any way you can. If the edges of the crust begin to brown before the rest of the pie, cover them with foil. Enjoy plain or add a scoop of vanilla ice cream.

　　

Ingredients

makes one 9-inch pie

　　1 recipe Plain Pie Pastry (page 17) or Vinegar Pie Crust (page 19)

　　5 cups peeled and sliced fresh peaches

　　1 1/2 teaspoons lemon juice

　　1 cup sugar

　　1/4 cup all-purpose flour

　　1/2 teaspoon ground cinnamon

　　1/8 teaspoon ground nutmeg

　　2 tablespoons unsalted butter, melted

　　

Step 1

Preheat the oven to 425°F. Line a 9-inch pie plate with 1 rolled-out crust.

　　

Step 2

Put the peaches in a bowl, add the lemon juice, and gently stir to coat. Separately, combine the sugar, flour, cinnamon, and nutmeg, mix thoroughly, then add to the peaches. Gently stir to coat the peaches, then spoon the filling evenly into the crust.

　　

Step 3

Brush the rim of the crust with water, cover with the second rolled-out crust, seal and flute or crimp the edges, and cut a few steam vents in the top.

　　

Step 4

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.

　　Mrs. Rowe's Little Book of Southern Pies