Peach Pie for Two

Peach Pie for Two (or One or Four) is the perfect little summer pie for one or two people who don't want to have leftover pie hanging around for days. (Who are those people?!) I don't mind having to eat lots of pie day after day, so only make the little pie for one of two reasons: 1. to look cute on the tea table or 2. because I don't have enough peaches to make a regular 9-inch pie.

For my half-size, four-serving peach pie for two, I have always used the Pyrex 207 Petite Pie Plate with scalloped handles. I've had two of these for ages, since I was very young; but I didn't realize just how long I've had them until I looked them up on Amazon so you could get a couple, too. 

It seems these handy little 7-inch clear glass pie plates are now "vintage." Even though I've gotten along just fine all these years with just two, now that I know they were discontinued shortly after I bought them, I'll be hitting every thrift store in the vicinity, desperate for more! The closest I could find for you is this Anchor Hocking 6-inch glass pie plate. And this Fox Run 7-inch pie tin.

Here's the 7-inch pie set on an 8-inch glass pedestal for the tea table. I cut this size pie into 8 or 12 pieces for afternoon tea: 8, if it is to be eaten with a fork; 12, if it is a pie that can be eaten without a fork.

Peach Pie for Two 

(Makes 4 servings)

Pastry* for 9-inch pie shell, divided 

1/4 to 1/3 cup sugar (depends on how sweet peaches are)
2 tablespoons tapioca flour
Pinch of salt (a pinch is half of 1/8 teaspoon)
Pinch of cinnamon
Pinch of mace or nutmeg
1 1/4 pounds ripe peaches

* If you're gluten-free, here's my Gluten-Free Pastry for 9-Inch Pie Shell.

1 Preheat oven to 425 degrees. Roll out half (the larger "half," if they're not exactly the same) to an 11-inch circle and fit into 7-inch pie plate. Crimp edge now if you're going to use cutouts for top; otherwise, leave uncrimped for now. 

2 Place in freezer. Roll out other half of pastry to either use as regular top crust or to cut into strips for lattice crust or cut out shapes with a cookie cutter (I used hearts today). Place it on a baking sheet and pop into the freezer or refrigerator for a few minutes while you make filling. 

3 In a small bowl, whisk together sugar, tapioca flour (vastly superior to cornstarch or any other thickener for fruit pies), salt and spices. Peel peaches or not (I don't) and slice into a medium bowl. You'll have about 3 cups of sliced peaches. (I slice them like this: Quarter peach, cut each quarter into wedges, cut wedges in half.) 

4 Add sugar mixture to peaches and mix gently but well. Pour into pie shell. Fit top crust or lattice, or arrange pastry cutouts atop peaches. 

Note: You'll find directions for lattice crust on my Peach Pie with Lattice Crust post. 

5 Place a foil-lined rimmed baking sheet in the middle of the oven to catch any drips, and place the pie on the baking sheet. Bake at 425 degrees for 25 minutes. Lower temperature to 350, and bake for an additional 30 minutes (juices should be bubbling). Cool on wire rack for at least 2 hours before serving.