Instant gratification? Almost (especially with a food processor) but not quite. But however long the wait, the result is worth the waiting for!

Crust (one 9-inch crust; I make two of these unless I want an open-faced pie)

1 cup flour
1/3 cold butter, cut into small cubes
1 T sugar
pinch salt
3-4 T ice water

Put flour, butter cubes, sugar and salt into the bowl of a food processor. Add ice water a tablespoon at a time, and pulse until the dough comes together in a ball. Place in the refrigerator for 15 minutes or more.

Filling

5-6 large ripe peaches
2 T cornstarch
1/4 cup brown sugar
1 T lemon juice
pinch salt
sprinkle of cinnamon and nutmeg (optional)

Blanch peaches to remove skin (make an “x” in the skin, 40-120 seconds in boiling water, depending on ripeness, then put into ice water) or peel with a peeler. Slice and mix with cornstarch, sugar, lemon juice, salt, cinnamon, and nutmeg.

Pie assembly

Preheat oven to 425 degrees F. Roll out bottom crust and place in 9-inch pie pan. (I usually use the “quadrant” technique, folding the rolled-out dough gently twice, then transferring and unfolding.) Fill with peach mixture and top with second crust. Make appropriate slits and seal around rim.

Bake for about 20 minutes at 425 degrees, then lower temperature to 375 and bake for about 20 minutes more until the crust is golden brown and the filling is bubbling. (I use an adjustable silicone pie crust shield that I just put on at the start of baking, which works well to protect the rim. If you don’t have one, you should check it about halfway through and cover the rim or crust as needed with foil if it is getting too brown.)

My son and husband just got back from an exciting youth orchestra tour to Cuba, so the palm trees are in honor of their trip!