Peach Pie Perfection

Grant Cornett for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Theo Vamvounakis

Grant Cornett for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Theo Vamvounakis

Eat a perfect peach under a punishing sun, and you’ll experience the fruit at its messy, dripping, sugar-bright best. Rinse your sticky chin, and understand that no melon can compete, no apricot, no blackberry, though they will try…

Enter the pie. A peach pie can elevate good peaches to excellence and great ones to sublimity. Even a peach pie made with frozen peaches is a terrific thing. The addition of sugar helps; so, too, do a dash of lemon juice and a light sprinkle of nutmeg, which offers a slight bitterness to offset the sweet. Add a crown of vanilla ice cream for a perfect diner-style, à la mode effect.

Yes, please.

For an amazing recipe and the full article, see The New York Times article Here.

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