The easiest way to peel a peach is to submerge it in boiling water for 30 to 45 seconds, then dip it in a bowl of ice water to stop the cooking. The skin comes right off!
Peach Pie
Pie crust (recipe follows)
4 to 5 cups peaches, peeled and sliced (about 7 large peaches)
3/4 cup sugar
1/4 cup flour
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1 egg
Preaheat the oven to 400 degrees. Combine peaches, sugar, flour, cinnamon and nutmeg. Spoon filling into 9" pie crust and top with the second rolled out crust. Crimp the edges and brush the top of the pie with an egg wash. Bake for 1 hour and 10 minutes on a baking sheet to catch any possible overages. Let cool for 3 hours before serving.
Pie Crust
(two crusts)
3 3/4 cups flour
1 1/2 tablespoons sugar
1 1/2 teaspoons salt
3 sticks cold unsalted butter, cut into 1//2 inch cubes
5 to 6 tablespoons ice water
Pulse flour, sugar and salt in a food processor until combined. Add butter and process until mixture resembles coarse meal, about 10 seconds. With the machine running, add ice water in a slow steady stream until mixture just begins to hold together.
Shape dough into two disks, wrap in plastic and refrigerate 1 hour or up to 3 days, before using.
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