Just Peachy Pie

Rainy and cold days like today make me pine for summer. Or at least for a flavor that reminds me of warmer weather. If I had to choose one favorite summer fruit, it would be a plump, juicy peach.

The peaches grown at the Cold Spring Orchard in Belchertown are as good as I've ever tasted. Every summer, I can at least six quarts of brandied peaches to break out on days just like today. Because nothing makes me feel better on a bad weather day than opening a jar of my brandied peaches made from local fruit.

Except, of course, the aroma of a cinnamon and nutmeg spiced peach pie just taken out of the oven. This is a good one. Enjoy!

JUST PEACHY PIE
1 egg white, beaten with one tablespoon of water until slightly frothy
5 cups sliced fresh, canned (in juice not syrup) or frozen peaches
2 tablespoons lemon juice
2 tablespoons arrowroot
1 cup white sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash of salt
2 tablespoons unsalted butter
1 batch of pastry for a 9 inch double crust pie

Preheat the oven to 400 degrees F. Line the bottom and sides of a 9 inch pie plate with one of the pie crust rounds. Drain liquid if using canned peaches. Place the sliced peaches in a large bowl, and sprinkle with lemon juice. Mix gently. In a separate bowl, mix together the arrowroot, sugar, cinnamon, nutmeg and salt. Sprinkle over the peaches, and mix gently. Pour into the pie crust, and dot with butter.

Use decorative piecrust cutters and layer cutouts, lightly brush decorative cutouts with the egg wash as a sort of glue to keep from separating during baking. Or use the more traditional two crust method by covering with the filled pie crust with a second rolled out round, and folding the edges under then flute to seal. Brush the remaining egg over the top crust, sprinkle with raw or turbonado sugar for sparkle and a tasty crunch. For the traditional two crust method don’t forget to make a few steam vents with a fork or knife. No need to add vents to a decorative cutout top.

Bake for 10 minutes in the preheated oven, then reduce the heat to 350 degrees F and bake for an additional 30 to 35 minutes, until the crust is brown and the juice begins to bubble through the vents. Cool before serving.