The interior of a ripe July Flame peach is the color of a dramatic summer sunset. Use the best, juiciest, and most vibrant peaches you can find for this pie.
- Yield: 1 (9½-inch) pie
- 1 recipe Flaky Butter Crust
- 3 tablespoons all-purpose flour, plus more for rolling
- 3 pounds (1359 g) ripe but firm peaches (do not use white peaches)
- ¾ cup (150 g) granulated sugar
- 1½ tablespoons fresh lemon juice
- 1 teaspoon vanilla bean paste or extract
- ¼ teaspoon ground mace
- 2 tablespoons unsalted butter, room temperature
- 3 tablespoons heavy cream
- 1 tablespoon raw turbinado sugar
How to Make It
- Remove the pie dough from the fridge and remove the plastic from each disc. If your dough has been chilled overnight, it will need to sit at room temperature a bit before rolling—this will take 10 to 15 minutes. Line a baking sheet with parchment paper.
- Lightly flour a flat work surface and roll 1 disc of the pie dough out to a 12-inch round that is ⅛ inch thick. Transfer the dough to a 9½-inch pie dish and use your fingertips to press the dough into the shape of the pie dish, leaving a 2-inch overhang around the edge of the dish. Roll the second disc of dough out to a 10-inch round and transfer it to the prepared baking sheet. Chill the bottom and top crust in the fridge until very cold, 15 to 25 minutes.
- Wash the peaches and remove their skins using a vegetable peeler or paring knife. Cut the peaches into ¾-inch-thick slices. In a large mixing bowl, combine the peaches with the flour, granulated sugar, lemon juice, vanilla, and mace and toss to coat all the fruit in the seasoning. Let stand for 5 minutes. Remove the top and bottom crusts from the refrigerator.
- Transfer the peaches and their juices to the chilled pie shell. Dot the fruit with the butter.
- Gently drape the top crust over the fruit. Press the edges of the pie shell together to seal. Fold the edge of the pie dough under itself and crimp the edge of the crust with your thumb and forefinger, pressing gently into the pie dish as you crimp. Brush the top crust with the heavy cream and sprinkle with the turbinado sugar. Place the whole pie in the freezer for 15 minutes.
- Position a rack in the center of your oven and preheat the oven to 400°F. Place a parchment-lined baking sheet on the lower rack to catch any juices that fall from the pie when it bakes.
- Remove the pie from the freezer and cut a few slits in the top crust—this allows steam to escape from the filling while the pie bakes. Bake the pie for 30 minutes, lower the oven temperature to 375°F, and rotate the pie. Continue baking until the filling is bubbling and the crust is deeply golden brown, about 30 more minutes.
- Cool the pie on a wire rack for 2 hours before cutting. Store at room temperature for 1 day or in the fridge for up to 1 week.