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Peach Pie
Whether freestone or clingstone, yellow or white, peaches make a luscious pie. This pie is best the day it is baked, but it can be stored at room temperature for up to 1 day.
Prepare: Flaky Pastry Dough
Roll half the dough into a 13-inch round, fit it into a 9-inch pie pan and trim the overhanging dough to 1/4 inch all around. Refrigerate. Roll the other half into a 12-inch round for the top crust and refrigerate it.
Position a rack in the lower third of the oven. Preheat the oven to 425°F (220°C). Peel, pit, and slice 1/4 inch thick: 2-1/2 pounds peaches Measure 5 cups and combine with: 1/2 to 3/4 cup sugar 3 to 3-1/2 tablespoons quick-cooking tapioca or cornstarch 3 tablespoons strained fresh lemon juice 1/4 teaspoon almond extract (optional) 1/8 teaspoon salt Let stand for 15 minutes, stirring occasionally. Pour into the bottom crust and dot with: 2 to 3 tablespoons unsalted butter, cut into small pieces Brush the overhanging edge of the bottom crust with cold water. Cover with the top crust, then seal the edge, trim, and crimp or flute. Cut steam vents. Lightly brush the top of the pie with: Milk or cream Sprinkle with: 2 teaspoons sugar
Bake the pie for 30 minutes. Slip a baking sheet beneath it, reduce the oven temperature to 350°F (175°C), and bake until thick juices bubble through the vents, 25 to 35 minutes more. Let cool completely on a rack before serving.
Yield: One 9-inch pie; 8 servings
