Double Crust Peach Pie Recipe

This peach pie recipe is great, especially when you can get your hands on fresh peaches. You'll want 2 1/2 to 3 pounds of peaches, which is about nine medium peachesbut to be safe, get ten, as they will shrink during baking. You could substitute frozen peaches, which is actually not a bad way to go if it isn't peach season, and it'll save you from blanching and peeling. Thaw them in the fridge the night before, and reserve the juices. Since this is a double crust pie, you'll need a full batch of flaky pie crust dough. In order for the top crust to be flakier than the bottom, you'll have to make two batches, one with the butter cut into the size of cornmeal, and one with the butter cut into the size of peas or hazelnuts. The one with the bigger lumps will be flakier, and you'd use that one for the top crust. The bottom one needs to be less flaky so it doesn't get soggy. You'll have enough dough to make two pies, and you can easily double this recipe. Alternatively, you could buy one pre-made bottom crust and make your own flaky crust for the top.