Celebrate Pie Day with a Peachiful Pie!

A delightful long weekend at the Cape and overripe peaches brought us to yearning for a delicious sweet fresh peach pie. As with most of the Empty Nester Gourmet's recipes, this one is easy and quick ... and on your dessert table, warm and ready to top with ice cream, in less than 90 minutes.


3 cups overripe peaches, peeled, pitted and cut in quarters or sixths
3/4 cup granulated sugar
1 egg, beaten slightly with fork
2 tbsp. flour
1 tbsp. freshly-squeezed lemon juice
2/3 cup whipped butter, melted
1 pie crust/pate brisée (bottom and top for lattice)
Egg wash -- 1 egg + 1 tbsp. cold water, slightly beaten with fork
Sanding sugar -- approx. 1 tbsp.
Optional -- 1 tsp. ground cinnamon

1. Preheat oven to 400F degrees.
2. Press bottom crust into pie plate, crimping edges decoratively.
3. Mix egg, sugar, flour, lemon juice and butter in a bowl until well blended. Set aside.
4. Peel, pit and slice peaches, and arrange in single layer on bottom of crust, then second layer.
5. Top with egg/sugar mixture.
6. Prepare lattice topping and layer on top of pie mixture, cutting edges and fitting snugly into crimped pie shell. (Use egg wash to seal edges.)
7. Brush top and crimped edges with egg wash, dust with sanding sugar, and cinnamon, if desired.
8. Place on baking sheet lined with parchment paper and bake at 400F for 15 minutes, or until crust is browned. Reduce oven to 350F and bake for another 30-40 minutes, or until filling is well set. If crust browns too quickly, cover loosely with aluminum foil. Allow to cool for approx. 1 hour before eating. Top with your favorite ice cream, or whipped cream.