My Favorite Peach Pie
Peach pie is one of the absolute best ways to make friends of your neighbors. If they don’t love you after eating this pie, then I believe there just might be a serious question as to their character to begin with. I could tell you the story of the man who moved next door to Pie Cottage and told me he didn’t like pie when I brought him one as a welcome gift. I should have known right then and there that he was not going to stick around for long. But that’s a story for another day. This pie is very juicy, so be sure to add extra thickener to the filling.Makes one 9-inch deep-dish pie
- 6 cups (680–900 grams), about 1½–2 pounds, sweet, ripe, free-stone peaches, halved, pitted, sliced and chopped
- 1/4–1/2 cup (50–100 grams) sugar; adjust for the sweetness of the fruit
- A small pinch of fresh ground nutmeg, enough that you can smell it when you lean down close to the bowl
- 1/2 teaspoon (3 grams) freshly squeezed lemon juice
- 2–3 teaspoons (10–15 grams) Cointreau or other orange liqueur (optional)
- 1/3 teaspoon (2 grams) salt
- 1/4 cup (36 grams) flour
- 2 tablespoons (24 grams) quick-cooking tapioca
- 1 recipe double-crust pie dough
- 1/2 tablespoon (7 grams) butter
- 1–2 teaspoons (4–8 grams) sugar, for sprinkling on top of the pie
- 1 egg white plus 1 tablespoon (15 grams) water, fork beaten
