My friend E who (I thought foolishly) moved to Asheville loves pie. Lurrrrrrrrves pie. Can’t get enough of the stuff. There’s no House of Pies here. Or Apple Pan. Or Du-par’s. What was he thinking? What if he really needed a piece of pie at 3 in the morning? Pie emergencies happen, people. So, armed with a pie dish as housewarming gift, I made my way to Asheville and promised him I would make lots of pie while I was here. I started last night.
Seeing as I am in the South, and so very close to Georgia, I decided to start with a Southern Peach pie with raspberries. At the market, there were several kinds of peaches. I asked a man next to me what he thought was best for pie. He told me he thought the ones from California looked good. Oh. Hmmm. I bought the Southern Peaches anyway, and have no regrets.
Here’s what I did.
Southern Peach Pie with Raspberries
- 5 large ripe peaches
- 2/3 cup sugar
- 1/3 cup cornstarch
- 3 tablespoons fresh lemon juice
- juice of one large orange
- 3 tablespoons rum (there wasn’t any vanilla extract in E’s kitchen)
- 1 large egg, beaten
- 2 pie crusts (one top, one bottom – from scratch or frozen)
Cut an X in blossom end of each peach. Have ready a large bowl of ice and cold water. Fill a large pot three fourths full with water and bring to a boil. Working in batches, blanch peaches 15 seconds or so and transfer with a slotted spoon to ice water. Slip skins from peaches and, working over a large bowl to catch the juices, cut peaches into 1/2-inch-thick wedges. Gently toss peaches with sugar, cornstarch, lemon and orange juice, rum (or vanilla), and raspberries until combined well.
Pre heat oven to 375 degrees.
Spoon filling into chilled pie crust. Juices should come up no higher than 1/4 inch below the lip of the pan. Brush a little beaten egg onto the edge of the pie, and place rolled out and chilled top onto the pie. Press the edges to seal and trim the edge with a sharp knife or pastry scissors. Any excess dough can be used for decorations on top. Cut several vents into the top crust, about 1/2 inch each. Brush the crust with remaining egg and sprinkle a little sugar on top.
Place pie on top of a cookie sheet (to avoid spillage) and bake for about 1 hour or until crust is golden and baked through. If the crust starts to burn, cover edges with a crust guard or tin foil.
Allow pie to cool for 1 1/2 hours after baking so the juices set. This is the hardest part!
I won’t lie, we cut into it a little earlier than we should have. It was still pretty fantastic.
The best part about baking a pie at night is that you can have some for breakfast the next day. This morning the pie was completely set. E and I both had some for breakfast and I walked the rest over to the neighbors.
I now have a clean slate for today’s pie: banana cream with a chocolate-lined shell. I can’t think of a better way to celebrate my birthday.