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Prep time: 30 minutes
Bake time: 35 to 45 minutes
Makes: One 9-inch pie
Is there anything more delicious and refreshing than a homemade pie? This peach pie recipe is easy because it requires ready-made pie pastry. You won’t fret over rolling out any pastry. Served with ice cream or gelato, this peach pie will impress ’em all!
Ingredients:
One package ready-made Trader Joe’s Pie Crusts (package contains 2 raw pastry sheets), thawed, per manufacturer’s directions
-OR-
Your favorite brand ready-made, raw pie pastry, thawed, per manufacturer’s directions
1 cup granulated, unbleached sugar
1/3 cup all-purpose, unbleached white flour
1/4 teaspoon ground cinnamon
6 cups sliced peaches (first, peel the peaches; then slice them)
1 teaspoon lemon juice
1/2 teaspoon vanilla extract
For Peach Filling:
1. Preheat oven to 425°F.
2. Place one pie crust or pastry in a 9-inch pie plate (glass or metal); edges may overlap a little.
3. Using a fork, poke holes in pastry (this will prevent it from puffing up during baking); set aside.
4. In a 2-cup bowl, stir together the sugar, flour and cinnamon; set aside.
5. Meanwhile, place the peeled and sliced peaches in a 4 to 6-quart bowl.
6. Gently stir in the flour-sugar mixture with a spoon until the peaches have absorbed it all.
7. Add the lemon juice and vanilla extract to the peach filling.
8. Using a large serving spoon, transfer the peach filling to the pastry-lined pie pan; set aside.
Assembling the Pie:
1. In the meantime, take the second pie pastry out of its wrapping and place it on a lightly-floured smooth surface.
2. Using a cutting wheel or straight-edged, sharp knife, cut a 3/4-inch wide strip of pastry.
3. Place the pastry strip over peach filling in pie plate.
4. Cut 3/4-inch wide strips from remaining pastry; place 3 more strips, spaced 1-inch apart, on pie filling. Make sure the strips are parallel to each other.
5. In a diagonal fashion, place 4 more strips over the first layer of pastry strips.
6. Using your fingers, crimp or paste together the edges of the pastry in a fluted manner. This process seals the pie.
7. Gently cover pastry edges of pie with aluminum foil strips measuring 2-inches wide. This will prevent blackening of the pastry edges.
8. Transfer pie to a rack positioned in center of oven.
9. If using a glass pie plate, bake the pie for 30 minutes.
10. If using a metal plate, bake the pie for 35 minutes.
11. To test doneness of pie, insert a sharp, pointed knife through center of pie. If fruit feels soft, the pie is done. If not, bake for an additional 5 to 8 minutes and test again.
12. When pie is done, set it on a rack or trivet on kitchen counter to cool.
13. Serve peach pie warm or cold with vanilla ice cream or gelato!
Text & Photograph ©2023 Nancy DeLucia Real
Nancy DeLucia Real is an art historian and chef. She has led culinary courses at the Italian Cultural Institute, The Getty Center and The Getty Villa and is a former member of the Culinary Historians of Southern California. Nancy's gastronomy training took place in the heart of Italy under the tutelage of her grandmother. She has taught international cuisine at Williams Sonoma and Sur la Table Stores. Nancy's art history & culinary courses are ongoing at various institutions. She also teaches private cooking classes. 
