Labor Day is almost here and many fellow bloggers are insinuating that maybe this means fall is here. This simply cannot be. I have not gorged on enough peaches, tomatoes, and strawberries to say adios to summer and give fall the hearty welcome it deserves. Fortunately, I live in California where the produce season extends longer than it does in many other areas of the country. I’ll be whipping up as many summer-fruit-filled treats as I can in the next few weeks so that when fall does officially arrive in my town, I’m ready to embrace it with open arms.
This pie tastes delicious and works well with early and late summer peaches. The idea of adding a hint of rosemary struck me as I was slicing the peaches. If you’re serving this to children, you may want to omit the rosemary. Most adults will appreciate the subtle savory flavor that it adds. A healthy scoop of homemade ice cream makes this a wonderful summer dessert to share with your friends and family.
lattice-top fresh peach pie with hints of rosemary
from America’s Test Kitchen
1 double crust pie dough, refrigerated
6-7 medium peaches (ripe, about 6 cups)
1 tbsp lemon juice
1 cup granulated sugar
1/2 tbsp fresh rosemary, minced
pinch ground cinnamon
pinch ground nutmeg
pinch table salt
3-4 tbsp minute tapioca (depending on how juicy your peaches are)
1 tbsp milk
1 tbsp sugar
Set a large pot of water to boil.
Prepare the pie dough if you have not already done so. After it sits in the fridge for at least 45 minutes, divide into two pieces and roll one piece into a 13-inch circle and transfer to a deep dish 9-inch pie plate. Refrigerate both the pie plate and the other half of the dough.
Preheat oven to 425.
Fill a large bowl with ice and cover with cold water. Set aside.
Use a sharp knife to mark an small “x” in the bottom of each peach. Drop two or three at a time into the boiling water. After 30 seconds, remove to the ice water and repeat with the remaining peaches. After peaches are chilled, remove skins and slice into 1/2-inch slices.
Combine peach slices, sugar, rosemary, spices, and tapioca in a bowl. Pour into refrigerated pie dough. Set aside.
Roll out second half of the pie dough. Using a pizza wheel or sharp knife, cut it into 3/4-inch strips. Follow these instructions to make a lattice top pie.
Brush milk over the pie crust and then sprinkle with sugar. Bake for 25 minutes at 425 and then rotate the pie from front to back. Reduce the oven temperature to 375 and bake for another 25-30 minutes, until pie crust is browned and the juices bubble thickly around the edges of the pie.
Remove from oven and place on a wire rack. Let sit for at least 2 hours before serving. Serve with vanilla ice cream.