Peach PieYield: One 9-inch pie
2 tablespoons lemon juice
1/2 cup plus 2 tablespoons granulated sugar
1/4 cup cornstarch
Pinch ground nutmeg
Pinch kosher salt
2 pie crusts, rolled out
2 tablespoons heavy cream
Turbinado sugar, for sprinkling
- Place a rimmed baking sheet on the bottom rack of the oven and preheat the oven to 425° F.
- Fit one crust into a 9-inch glass pie plate.
- Peel the peaches with your serrated peeler, then cut into wedges and toss in a large bowl with the lemon juice, granulated sugar, cornstarch, nutmeg and salt. Spoon into the pie shell, then top with the second rolled-out crust. Trim and crimp the edges to seal. Cut four slashes into the top crust. Refrigerate the pie for 15 minutes.
- Brush the pie (not the edges) with the cream, then sprinkle with turbinado sugar. Bake on the baking sheet on the bottom rack until the pie starts to color, 20 to 25 minutes. Reduce the oven temperature to 375° F and move the pie up to a middle rack (leave the baking sheet in place to catch drips). Continue baking until bubbly in the center, about 35 minutes more. Let cool on a rack 3 hours before cutting.