Smash those peaches! Really. Get the best ones, the tree-ripened ones, and smash a few to cook up as a glaze that will hold the remaining fresh, uncooked slices together in a crisp crust. Oh! So good.
Pastry dough for 9”deep dish single crust
1 egg white, whisked until frothy
1 c. mashed, peeled ripe peaches (measure after mashing)
5 c. sliced, peeled ripe peaches
2-3 T. lemon juice
2/3 c. sugar
6 T. water
2 T. orange juice
3 T. cornstarch
dash salt
1/8 t. almond extract
Optional but recommended: Cream for whipping with sugar, vanilla
Use a pastry brush (or grab a clean little paint brush from your kid’s paint set) to gently apply the egg white. Applying this thin coat, which will cook from the heat of the crust coming out of the oven, will help make the bottom crust stay crisp (even though the filling is juicy). Pie is best enjoyed within a day, but how could that be an issue?