Good peaches are quite enough in a pie, although you can mix them with blackberries or blueberries if you wish. Or pair plain peach pie with a scoop of vanilla ice cream for an ultimate summer dessert.

SERVINGS

Makes one 9-inch pie; serves 6 to 8

INGREDIENTS

1¹/2 pounds fresh ripe peaches

1 cup sugar

2 tablespoons unsalted butter, at room temperature

2 tablespoons all-purpose flour

2 large eggs

Pinch of freshly grated nutmeg

Single Crust for a 9-Inch Pie, chilled

 PREPARATION

1.    Preheat the oven to 350°F and position a rack in the center of the oven. Peel the peaches (see page 291) and slice them into a bowl. In another bowl, whisk the sugar, butter, flour, eggs, and nutmeg. Roll out the pastry dough to fit in the pie plate and crimp the edges all around. Spread the peach slices evenly in the pie plate and pour the sugar mixture over them.

2.    Bake for 55 minutes until it just sets, then remove from oven and allow to cool completely.