Delicious on its own or with a generous scoop of vanilla ice cream, nothing says "summer" like fresh peach pie.
Photo/Art by Aimee Seavey
3 pounds ripe peaches (about 9 medium or 16 small)
1 tablespoon lemon juice
1 cup sugar
3 tablespoons flour
1/4 teaspoon ground cloves
dough for double-crust pie
2 tablespoons butter or margarine
1 egg white mixed with 2 teaspoons water
Peel peaches by immersing in boiling water for 20 to 30 seconds, then plunging into ice water. Peel off skin using fingers or a small knife. Cut peaches into 1/2-inch-thick wedges (should yield about 7 cups). Sprinkle peaches with lemon juice.
Mix sugar, flour, and cloves in a large bowl; add peaches, and toss until evenly coated.
Roll out half the pie dough to a 12-inch circle and fit into pie plate. Pour out excess liquid in the bowl of peach slices, then spoon peaches into pie shell and dot with butter.
Roll remaining dough into a 10-inch circle then cut into 12-3/4-inch-wide strips. Weave strips to form lattice on top of pie. Crimp crust together around the edge. Brush lattice with egg-white mixture, then sprinkle with sugar.
Bake at 375 degrees F for 50 to 55 minutes, until pastry is golden brown and peaches are tender when pierced. Cool for at least 1 hour before cutting.
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