If I have one regret this summer, it’s that pie was much too scarce. Besides one apple slice on 4th of July, this is the first bite of flaky pastry and gooey filling this season, and that is quite unsatisfactory.

Nevertheless, this pie and ice cream combo is peachy perfection for late summer. Peaches are at their very best right now, making sweet, ripe, yet firm fruits easy to find. But the thing I love most about this dessert is the play of spice and juicy summer fruit. The warm aroma of cinnamon, allspice, and ginger is a prelude to fall, but the peaches remind us to linger a little longer in summer’s bounty.

Of all my ice cream recipes, cinnamon ice cream is one of the first and most beloved. I’ve been making this recipe for years, and it’s honestly so versatile, I’m surprised it’s not a more common flavor. Any time of year, with cake or pie or cookies or on its own, cinnamon ice cream is a fan favorite.

If you’re not up for the ordeal of making a pie (yes it is a bit of a process), no problem. Skip the pie and head over to my recipe for brûléed peaches with cinnamon ice cream. Same concept, way less work, and even fancier sounding.

But if you are up to pie making (really there is not a more comforting or beautiful bake on the planet), here’s my big advice for the trickiest part (a.k.a.the crust): use a food processor and chill the devil out of it. Food processors make simple, fast, and excellent work of pie crust. They more efficiently cut in the butter, and they’re a snap to clean up. What’s not to love?

As for temperature, when in doubt, chill! I usually make my dough a day or two (or three) before I want to bake. This allows the dough to relax and ensures that it’s not a sticky mess. You really want to be able to roll your dough out in one go because the more you mess with it, the more difficult to work with the dough becomes. Plus, properly chilled and rested dough will hold its shape better while baking, and it will have the coveted flakiness that we’re all seeking in a beautiful crust.

Other than that, be patient with the process, and you will surely have a delicious and gorgeous peach pie.

All Butter Double Pie Crust: Makes top and bottom crust

Equipment:

• Food processor

Ingredients:

• 2 1/2 cups all-purpose flour

• 1 tsp kosher salt

• 2 TBS. sugar

• 1 cup (2 sticks) cold unsalted butter, cubed

• 1/2 cup cold water + more as needed

Method:

1. Pulse the flour, sugar, and salt together in a food processor a couple of times to mix.

2. A few cubes at a time, add the butter to the flour mixture, pulsing in between each addition. Continue until all the butter is added and the mixture takes on a sand-like texture.

3. Add the water a few tablespoons at a time, pulsing several times between each addition. Pulse until the dough begins coming together into a ball. Only add the full 1/2 cup if the dough is too dry to come together. Slowly add additional water one tablespoon at a time as needed to bring the dough together.

4. Remove the dough, form it into two equal sized disks, and wrap them in plastic wrap. Store the dough in the refrigerator for at least 2 hours, but preferably overnight or a couple days before baking.

Spiced Peach Pie -Makes 1 pie

Equipment:

• Pie dish (10 1/2 in. diameter)

• Heavy duty baking sheet

• Rolling pin

Ingredients:

• 1 prepared recipe all-butter double pie crust (above)

• 2.5 lb. ripe but firm peaches, about 5 large

• 2/3 cup sugar

• 1/4 cup brown sugar

• 3 TBS. corn starch

• 2 tsp. ground cinnamon

• 1/8 tsp. allspice

• 1/4 tsp. ginger

• 1/2 tsp. kosher salt

• 1 TBS. fresh lemon juice

• 1 egg + 1 TBS. heavy cream for egg wash

• Coarse sugar for decorating

• Homemade Cinnamon Ice Cream for serving (optional)

Method:

1. Roll out the bottom crust and line your pie dish. Prick the bottom all over with the tines of a fork and place the dish in the refrigerator to chill.

2. Roll out the top crust. Cut and shape it into a lattice if desired. Chill the top in the refrigerator while you make the filling.

3. In a large mixing bowl, combine the sugars, cinnamon, ginger, allspice, corn starch, and salt. Set aside.

4. Bring a large pot of water to boil. Score an X in the bottom of each of the peaches then dunk the peaches into the boiling water for about 1 minute. Remove the peaches and allow them to cool enough to handle. Then gently peel off the skin. Core and cut the peaches into 1/2 in. thick slices. add them to the sugar and spices. Add the lemon juice and gently mix.

5. Spoon the filling into the prepared pie shell, leaving behind excess liquid, and then top with the lattice. Crimp the edges, and place the pie back into the refrigerator to chill for 15-20 minutes.

6. While the pie is chilling, preheat the oven to 425ºF. Place the rack in the lower third of the oven, and preheat the oven with the heavy duty baking pan inside.

7. Once the oven is at temperature and the pie has chilled, make the egg wash. Whisk the egg and cream together well then use a pastry brush to lightly paint the top crust evenly with the wash. Sprinkle all over with decorating sugar, and then put the pie in the oven on top of the baking pan. Bake for 20-25 minutes or until the crust is just beginning to set and turn golden.

8. Lower the oven temperature to 375ºF, and move the pie and oven rack to the middle of the oven. Bake for another 30-35 minutes or until the top is evenly golden and the filling is bubbling in the center of the pie. Watch the crust carefully throughout baking. If the edges are darkening too quickly cover them with a pie crust shield or some aluminum foil.

9. Once the pie is done allow it to cool completely before slicing. Serve with healthy scoops of cinnamon ice cream. Store the pie covered in the refrigerator for several days.