When I was young and just figuring out that I want to spend my life cooking, I read a quote that said, “To be known as a good cook, start with the freshest ingredients and do very little to them.” The quote was attributed to Julia Child, although I now believe it’s a misquote of her more famous quote, “You don’t have to cook fancy or complicated masterpieces – just good food from fresh ingredients.” However, the quote stayed with me and helped form my philosophy of cooking. Simple recipes, nothing fussy; made with the best ingredients you can find.
This recipe epitomizes that philosophy. This ultra-easy single crust pie takes minutes to put together and is high on rewards. It is a fantastic example of taking the most basic of ingredients and turning them into something magical. There are so many bad and overly fussy peach pie recipes in the world. They are unnecessary. A good peach pie should highlight the flavor of a perfectly in-season peach, not add to it. In this recipe, the few ingredients all serve to make the peach flavor shine; butter for richness, sugar for sweetness, flour to thicken the juices, salt to enhance flavor and a hint of nutmeg and ginger only to add background notes to complement the flavor of the peach. The result is divine.
- 1 pie crust
- 4 cups sliced peaches (6-8 whole peaches peeled and sliced)
- 1 cup brown sugar
- 4 tablespoons butter, softened
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground ginger
- Preheat oven to 450 degrees. Form pie crust into pie pan and set aside.
- Mix butter and sugar together until completely mixed together. Add flour, salt, nutmeg and ginger and mix together with a fork until the mixture resembles wet sand.
- Place half the sugar mixture on the bottom of the pie crust. Add all of the peaches and top with the remaining sugar mixture.
- Bake at 450 for 15 minutes, then reduce the temperature to 350. Cook until the juices have thickened and are bubbly, about 50-60 additional minutes. Check after 45 minutes to make sure the crust is not getting too dark. Remove from oven and allow to cool to warm before serving. Serve warm with vanilla ice cream or whipped cream.
- If making ahead of time reheat in an oven (convection if possible) for 15 minutes at 400 to crisp the topping.