Page 100 - United States of Pie

Preheat the oven to 425°F.
In a medium-size bowl, combine the sugars, flour, cinnamon, and
salt, and mix well.

In a large mixing bowl, combine the sliced peaches, almond
extract, and the sugar mixture. Toss gently, and set aside.
On a well-floured surface, roll out one portion of the dough until it
is about /8-inch thick and will fit a 9-inch pie plate. Gently pick up the
1
dough, center it over the pie plate, and ease it into the plate. Let the
excess dough hang over the rim. Pour in the filling and spread it out
evenly. Dot the surface of the filling with the butter.
Roll out the second portion of dough to the same size. Lay the

dough over the filling, and trim the edges of both layers of dough to
leave a 1-inch overhang. Pressing the edges together, fold them
under, and then decoratively crimp the perimeter. With a sharp knife,
cut 5 vents in the top crust.
Bake the pie for 15 minutes. Then reduce the heat to 375° and

continue baking for 35 to 40 minutes, until the crust is golden brown.
Let the pie cool to room temperature before enjoying.

Optional:
For a lovely sheen on the baked pie, use a pastry brush to paint the
surface with the cream. If you like, sprinkle the sugar over the cream.
As the pie bakes, the sugar will caramelize, and it will crackle when
you slice a wedge of the freshly baked pie.

THICKENING FRUIT PIES

You have made a double-crusted pie. It is a thing of beauty. The
crust is bumpy and burnished; the crimps have held their shape
while in the oven. You set it on the kitchen counter and wait
patiently for the pie to cool to room temperature before slicing

and devouring it. You make the first cut, and there is no
resistance. You make the second cut and the golden surface of the
crust collapses, unleashing a tsunami of fruit juice. You lift the