Ah yes, peach pie. It’s simple. It’s nostalgic. It’s delicious. Not to mention, it’s the quintessential summertime dessert that we all look forward to making every year.
Everyone has his or her own special version passed down from older generations to new. While it’s true, I’ve never met a peach pie I didn’t like (provided it was free of the dreaded soggy bottom) this recipe is my favorite one of all.
A few details about this recipe:
You don’t need anything fancy to turn your kitchen into a summertime dream – just the basics. While most peach pie recipes do in fact call for a dash of cinnamon and a touch of nutmeg, I like to go ahead and add in a sprinkling of ground ginger as well. The combination of sweet and spice does wonders in the recipe while also adding an extra depth of flavor.
The key to avoiding a soggy bottomed pie, as I mention earlier, is to par bake your crust for about 10 minutes in the oven before adding the filling. This allows the crust to crisp up just slightly to prevent the filling from just melting into the crust.
Don’t worry about the lattice-like top crust. It’s way easier to put together than it might look. While more traditional lattice pie crusts call for a lot of intricate weaving, this one does not. All you need to do is lay the strips over each other – no need to fold and unfold here. At a glance no one would even know the difference. At any rate you’ll be too busy enjoying the pie than to worry about the minute details of the crust!
It’s no wonder peach pie has become a summer staple in so many places.
Summer heat or not – it’s worth turning on your oven for!
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