A double-crusted summer peach pie. Filled with slippery peaches and spiced with a cozy combination of ginger, nutmeg, and cinnamon.

There was no better way to spend my time stuck inside this rainy weekend than to bake a pie.

I baked this summer peach pie. I bought Haagen Dazs Vanilla Bean Ice Cream. I put the two together on a plate. I licked the plate clean.

Today is my dad’s birthday. Happy birthday, Pops! I love you. I wish you could eat this pie that I made. I am beginning to master the art of writing “Happy Birthday” in chocolate on a plate. This is what I do at work. I write on plates with chocolate. My hand is still a little shaky, so no plate-writing photos yet.

When it comes to pie, I am a big fan of the all-butter crust. Don’t bother with shortening or any other fats. Butter. I always have it on-hand. Butter. Use it. Cube it. Chill it. Love it.

For the filling, I used cornstarch to thicken the fruit mixture. In the past I have also used quick-cooking tapioca (see: Strawberry Rhubarb Pie). The cornstarch worked great for the peaches-they were still super juicy and had just the right amount of viscosity.

For the crust, a small amount of vinegar (or any strong acid) is added to help keep that crust nice and flaky, just the way it should be.

Summer Peach Pie

I heart JOY! she has beautiful descriptions and photos of the step-by-step process

For the Crust:

2 1/2 cup all-purpose flour

2 tablespoons sugar

3/4 teaspoon salt

1 cup (2 sticks) unsalted butter, cold, cut into cubes

5 tablespoons plus 2 teaspoons ice cold water

1 teaspoon apple cider vinegar

For the Filling:

about 3 pounds ripe peaches (I used about 6 peaches)

1/2 cup granulated sugar

1 teaspoon ground cinnamon

scant 1/2 teaspoon ground nutmeg

1/8 teaspoon ground ginger

3 tablespoons all-purpose flour

1 tablespoon cornstarch

2 teaspoons fresh lemon juice

1 egg, beaten, for egg wash

2 tablespoons and 1/2 teaspoon ground cinnamon, for topping crust before baking

To make the crust, the first thing I do is cube my butter and stick it in the freezer. I also drop a few ice cubes in a glass of water and set it aside. Next, in a medium bowl, whisk together flour, sugar, and salt.  Take your cold, cubed butter out of the freezer and, using your fingers, work the butter into the flour mixture.  Quickly break the butter down into the flour mixture, some butter pieces will be the size of oat flakes, some will be the size of peas. Measure out the ice cold water and stir it together with the vinegar.   Create a well in the butter and flour mixture and pour in the water and vinegar mixture.  Use a fork to bring to dough together.  Try to moisten all of the flour bits.  On a lightly floured work surface, dump out the dough mixture.  It will be moist and shaggy.  That’s perfect.  Divide the dough in two and gently knead into two disks.  Wrap each disk in plastic wrap and refrigerate for 1 hour.

To make the filling, wash and slice peaches and put them in a medium bowl (I just used the same bowl that I made the crust in).  In a small bowl, whisk together sugar, spices, flour, and cornstarch.  Pour the sugar mixture over the fruit, and gently toss together with a wooden spoon.  Stir in the lemon juice.  Place bowl of fruit in the fridge to rest while you roll the crust out.

Preheat oven to 400 degrees F.  Place a rack in the center of the oven, and place a baking sheet on the lower rack, just below where you’re going to place the pie.  This will catch any pie drippings without making a mess of your oven.

Remove one of the pie dough disks from the fridge.  On a lightly floured surface, roll dough out into about a 13-inch round.  Roll the dough a few strokes, then use your fingers to move the emerging circle around the floured surface.  This ensures that the dough isn’t sticking to the work surface.  The circle won’t be perfect, that’s ok.  Try not to get any tears in the rolled out dough, but if you do, they can be patched together with extra dough.    When you roll the dough and you can see it start springing back, that means that the butter is warming and the crust shouldn’t be rolled out anymore.  Gently lift the 13-inch round from the floured surface and center in the 9-inch baking dish.  Place in the fridge while you roll out the top crust.

Roll out the top crust just as you did the bottom crust, moving the dough across the floured surface every once in a while, and creating a roughly 13-inch circle.  Remove the bottom crust and fruit filling from the fridge.  Gently pour the fruit filling into the pie dish.  Carefully remove the top crust from the work surface and drape over the fruit in the pie dish.  With a small knife, trim the crust, leaving about 3/4-inch overhang.  With your fingers press the top and bottom crusts together and fold under.  Use a fork or your fingers to crimp the edges of the dough.  Cut five small slits in the top of the crust so the juices and steam can vent.  Brush lightly with beaten egg and sprinkle with cinnamon sugar mixture.

Place pie in the oven and bake at 400 degrees F for 15 minutes.  Reduce the oven heat to 375 and bake for 45 to 55 more minutes.  Remove from the oven when crust is browned and golden, and the juices are bubbling.  Remove from the oven and allow to cool for 2 hours before serving.  Place covered in the fridge to store.  Pie lasts up to 3 or 4 days.