Variations on a Theme: Torta Pesca Rustica*

* Rustic Peach Pie

We love peach pie, especially now when peaches are plentiful, reasonably priced, and oh-so-sweet and juicy.

Here's a delicious alternative to a two-crust pie that uses only a bottom crust it's easier and faster to prepare), and looks every bit as wonderful as our lattice pie, posted earlier.

As in the lattice peach pie, we use overripe peaches and a simple custard-like base that assures a non-watery, firm yet juicy and flavorful filling.

One pastry crust
6-8 overripe peaches, peeled, pitted, quartered and drained of extra juices
1 egg, slightly beaten with fork, for mixture
2/3 c. sugar
1/3 c. melted butter
2 tbsp. flour
1 additional egg + 1 tbsp. cold water, slightly beaten with fork, for egg wash
Ground cinnamon and sanding sugar, for dusting top of pie before baking

1. Preheat oven to 400F.

2. Gently press pastry crust into the bottom of a baking pie plate, leaving about 2" of crust for folding over peaches.
3. Place the prepared peaches into the crust.
4. Mix the egg, sugar, flour, melted butter in a small bowl. Pour over peaches.
5. Firmly fold the crust over the peaches, stretching slightly.
6. Brush with egg wash, and sprinkle with ground cinnamon and sanding sugar.
7. Bake at 400F for 15 mins. Then lower heat to 300F and bake for another 50 mins.
8. Remove from oven and let cool for two hours before serving.
We serve it with a super-creamy vanilla ice cream and a sprig of mint. Magnifico!

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