Perfect Peach Pie

It's a toss up as to which is easier to make - the perfect apple pie or the perfect peach pie. I guess it simply depends on which fruit happens to be the most available. Right now as we're waiting for that fall crop of apples to arrive, our markets are filled with plump, juicy peaches from Eastern Washington.They are perfect peaches - juicy and sweet. I love eating them fresh right over the sink, but they really are easier to share baked in a pie.Starting with that same perfect flaky pie crust that I use when I make the Perfect Apple Pie, this crust is filled with my version of the perfect peach pie.

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Perfect Peach Pie

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6 Large Peaches

1/2 Cup Flour

1 Teaspoon Cinnamon

3/4 Cup Sugar

2 Tablespoons Butter
1 Egg Yoke

1 Tablespoon Cinnamon Sugar

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Wash, dip in boiling water, peel, pit and slice the fresh peaches into a large bowl. Fold in the flour, cinnamon and sugar, stirring until evenly blended and the mixture turns juicy. Pour into prepared pie crust and dot with butter. Cover with top crust, seal the edges and cut a few vents into the top crust. Brush with egg yolk and sprinkle with cinnamon sugar. Bake in an oven preheated to 425 degrees Fahrenheit for 35 minutes, or until filling is bubbly and crust is browned. Remove from oven and cool on a rack before serving.

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Here's how I do it.

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Now the apartment is hot because I've been baking peach pie. While I was in the kitchen working, Torrie took a break.

Maybe we'll head out to the canals for a run through the meadow grasses, maybe even get in a dog fetch-and-swim, taking the pie with us to share.