Hard, unripe peaches will not soften and sweeten up during cooking. They will remain firm with a sharp acidic taste and you will have to add large amounts of sugar to the pie for it to become edible and enjoyable.
To peel the peaches easily, submerge them in boiling water for two minutes and then plunge them in ice cold water immediately afterwards. The skin should peel easily this way.
Peach pie can be made with a two-crust shortcrust
pastry or with a single pastry crust covering the bottom of the pie dish and a lattice top.
The pastry should be prepared (or bought) beforehand and chilled in the refrigerator for at least 20 minutes or even overnight if need be.
Extra flavour is given to the peach pie by adding spices such as cinnamon
, ground nutmeg
Don't forget to serve the baked pie with a generous helping of cream.