The magic of this quintessential summer pie isn’t the fresh, ripe peaches or the irresistible olive oil crust—though those don’t hurt. It’s the secret ingredient we’ve added to the peaches: a splash of our Peach Balsamic Vinegar.
Our Peach Balsamic Vinegar is round, smooth, and full of ripe peach flavor. Added to the traditional summer peach pie, it adds a “dazzling” quality that you have to taste to experience. Serve this pie warm with a few scoops of ice cream, and if you want it to be extra-special, try it with our very own Olive Oil Ice Cream.
1 (15-ounce) package pastry for 9-inch double crust pie; OR try our recipe for olive oil pie dough
1 egg, lightly beaten
4 cups sliced, peeled fresh peaches
3 tablespoons Peach Balsamic Vinegar
1 teaspoon fresh lemon juice
½ cup all-purpose flour
½ cup raw sugar
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon sea salt
2 tablespoons unsalted butter, diced
Preheat oven to 400°F. Line the bottom and sides of a 9-inch pie plate with one of the two prepared pie doughs. Brush with a bit of egg.
Toss peaches, balsamic, and lemon juice together in a large bowl. In a separate medium bowl, mix together flour, sugar, cinnamon, nutmeg, and salt. Add flour mixture to peaches; toss gently to coat.
Spread peach mixture evenly into pie plate; dot with butter. Cover with second pie crust; fold edges under. Cut a few small slits into top of crust. Alternatively, cut second pie crust into long, thin strips, and layer over pie in a lattice pattern. Brush top of pie with remaining egg.
Place pie in oven. Bake 45 to 60 minutes, until a deep golden crust has formed and juices are thick and bubbling. Remove from oven; cool 10 minutes, and serve warm or cold.