Zach Bell, Yale University
When one has eighty pounds of peaches to use before they get too ripe, one has to use all the weapons in the arsenal. My first line of defense? Pie. Summer does not get much better than a fresh peach pie, so I decided to make good use of the glut of peaches in my house.
The quality of a fruit pie directly correlates with the quality of the fruit used. While some extoll the merits of frozen peaches, and I agree that you can make a good pie with frozen, a great pie requires great ingredients.
To get that mixture of tart and sweet, sugar played a less prominent role in the filling (3/4 cup), compared to a custard or chiffon pie. The peaches themselves were fresh enough to do most of the flavor legwork. To give credit where credit is due, cinnamon and nutmeg do go well with peach, so those spices accented the filling as well.
Overall, with fresh ingredients, one can afford to keep it simple, and leave the peach pie die hards happy.