While peaches are becoming more and more available year round, the best peaches are found during the peak of summer. Personally, I always buy more than I can eat (because I love ’em!), and they don’t last long. So I put them to good use in baked goods! This pie is filled with juicy spiced peach filling and topped off with a crumbly topping. I’m all about the crumbly topping because: (1) it goes so well with sweet, gooey peaches, and (2) it’s easier than a top crust (although you can make this pie with a top crust if you wish). This pie is also perfect for enjoying during the summer because: ice cream. A big scoop of dairy-free vanilla is the perfect complement for this decadent dessert. Get your crust ready first. If you’re using store-bought crust you’ll need to make sure it’s thawed and ready to go. If using homemade, make sure it’s in your pie plate, trimmed and crimped. Stick it in the fridge to chill while you make the filling and topping. You’ll also need to peel and slice your peaches. The easiest way I’ve found to peel peaches is by blanching them in boiling water for about a minute, then placing them in an ice bath. The peel will rub right off. Pop the pie into the oven to bake. After about 20 minutes you’ll want to cover the edges of the crust with foil or a pie shield to prevent them from burning. Place the pie on a cooling rack when it comes out of the oven. It will need to sit for at least four hours before you can slice it. During this time it will cool and set.
