Let me tell you, this is possibly the ugliest pie I have made in a long time. It’s so bad it reminded me of the schoolyard chant: U-G-L-Y, you ain’t got no alibi, you ugly! Seriously. So, here are some tips to make your pie less ugly than mine turned out:
Tip 1. Try not to bake a pie while your two children are running around the house like crazed lunatics and attempting to hit each other. This will only lead to rushed baking, which, when attempting a lattice top, will result in spectacular failure.
Tip 2. Use enough water in your crust. Don’t make it dry like me, then give up because your children are screaming like banshees and your nerves are so frayed that your have reached the defense mechanism of completely ignoring the noise and hoping for the best.
Tip 3. Have patience, and work slowly when rolling out your dough for the lattice. Don’t be distracted by the hoard of goblins tearing through the house and calling for immediate attention and incessantly tormenting you and each other.
Tip 4. Don’t just give up, decide to patch it all together badly and, in an act of complete cessation of caring, CRIMP THE EDGES WITH A FORK. Every southern pie baker alive or dead fainted when I brought that fork out. I just know it. I’m almost ashamed to show you pictures.
But I will – and to make it even uglier, I’ll use bad pictures from my iPhone. I’m pretty sure they’re even fuzzy. That’s how much I gave up.
Fortunately, Ugly here decided to redeem herself by tasting glorious! If I could justify eating pie for breakfast today, I would. Maybe I can justify pie for a snack.
Okay, now that you have some handy dandy tips on how to make your crust prettier than mine, here is how to make a tasty filling for you crust.
3 cups sliced, peeled peaches (about 5 or 6 peaches)
1/2 Cup sugar
1 tsp cinnamon
1 Tbs grated ginger (optional, but it’s a worthy addition)
2 Tbs cornstarch
Here’s an actual helpful tip for peeling the peaches – Boil them whole in a huge vat of water for about 2 minutes, then dump them straight into an ice bath until they have cooled. The skins will then just peel off like wet paper, no need for a knife. Easy peasy.
Mix all the ingredients up in a bowl, then pour it into the pie crust. Add your lattice, or crumble top, or a solid crust top, whatever makes your little heart tick. Sprinkle a little extra sugar on the crust top.
Bake at 350F for 30 – 45 min or until the filling is bubbly and the top is a nice golden brown color.
Eating it warm over vanilla ice cream is really the ideal way to enjoy peach pie, but it’s just as good at room temp or out of the fridge. And even if yours turns out as ugly as mine, it will still taste pretty dang good.