All those wonderful summer fruits are coming into season, and I couldn’t resist the peaches last week. I’ve been craving summer fruit pies lately, but I’ve also hit a wall of lethargic laziness (I would blame it on the heat, but that’s really just an excuse). I didn’t feel like committing to baking an entire pie and a galette felt like a comparable solution. Even then I cut corners – note the pasty white pastry, I had a long internal debate about egg washing it, but in the end my apathy won out. A few less dirty dishes seemed like an adequate sacrifice to the overall aesthetic, at the time. Now, in retrospect, I’m still berating my patheticness in not taking that simple little step, but I can’t fully hate on it, because the end result was still, in one word, delicious!
- 1 Pie Dough
- 4-5 Peaches (peeled and sliced)
- 1/4 cup Brown Sugar
- 1 tbsp Cornstarch
- 1 tsp Cinnamon
- pinch of Salt
- juice from 1/2 Lemon
- Egg Wash (1 egg + 1 tbsp Milk)
- Preheat the oven to 400 F (~204 C).
- Toss the peaches in the lemon juice, brown sugar, cornstarch, cinnamon, and salt until evenly coated.
- Roll out the pie dough into a round circle about 1/4 inch thick.
- Transfer the pie dough onto a baking sheet or pie plate.
- Scoop the peaches into the center of the dough circle, leaving about 1 1/2 inches of dough free along the edges.
- Fold the edges of the dough in, to create a rim around the peaches.
- Egg wash the edges, or be lazy like me, and skip the step.
- Bake for ~40 minutes.