Perfect peach pie from The Washington Post by Rose Levy Beranbaum

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Recipe Notes

    Can be made 2 days ahead. Follow link for included sub-recipe "Flaky cream cheese pie crust."

  • mfto on October 10, 2014

    Since TrishaCP had a problem with her crust edges browning too much, I learned another trick from Ms Beranbaum. I had always had problems keeping foil strips around the crust edges. They always seemed to wander off. The trick is to lightly crimp the foil. Now it will stay put even when you add several strips. Just remember to remove the strips near the end of baking to let the crust edges brown.

  • TrishaCP on September 07, 2014

    Thanks so much to mfto for flagging this recipe! I used pre-made pie crust too and it was fine. The peach filling was perfect- probably the best I have ever made. I used her technique for baking the pie crust- it worked perfectly for the base but my edges got really browned really quickly, and ended up almost burnt, so definitely watch that aspect. (Probably user error on my part though, since I wasn't closely monitoring the pie while it was baking, and my oven runs hot.)

  • mfto on August 29, 2014

    I made the peach filling but not the crust recipe. I cheated with refrigerated pie crust and it was fine considering. The secret to this method of preparing peaches for the pie is letting the sliced peaches sit in the sugar for at least 30 minutes or up to 1 hour. You then drain the resulting liquid into a pan and reduce it to a syrup. There are also directions for using the microwave for this step. The syrup is now very flavorful and so the baked pie will also have concentrated flavor. I especially like the baking directions on the bottom oven rack in a 425 oven. My oven is different from the author's but I leave my pizza stone on the bottom rack and place the pie on a pizza pan and then on the stone for 1 hour. The crust will not have a soggy bottom and will be perfectly browned.

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