Three-Peach Pie

Forget fussy lattice tops. This rustic peach pie is free-form: you line the pan, heap in the fruit, and fold the overhanging pastry loosely up and over into a casual, golden crust.

The filling is mostly juicy peaches, with brandy-plumped cherries folded in for a deeper, boozy sweetness. Tapioca is the thickener of choice here; it handles all that peach juice, setting the filling so it slices instead of flooding the plate.

A scatter of toasted almonds across the bottom crust is a quiet but clever move. It adds crunch and acts as a barrier against the juices, helping keep the bottom from going soggy.

A high initial bake sets the crust, then a lower temperature cooks everything through. Cool the pie completely before cutting; warm fruit pie filling runs, but it firms up as it sets.

Pro Tips

• Fold the pastry loosely over the filling for a rustic, no-fuss top.
• Don’t skip the tapioca; it thickens the juicy peach filling so it sets.
• Scatter toasted almonds on the bottom crust to add crunch and guard against sogginess.
• Cool the pie completely before slicing so the filling firms up.

Variations

• Skip the brandy and use fresh or dried cherries.
• Add a pinch of nutmeg or cardamom to the filling.
• Use nectarines or a peach-berry mix in place of some peaches.