Excellent timing! Living here in England, we don't get any local (or even semi-local) peaches. But the gorgeous Italian ones just arrived and they so aromatic & sweet. Pie time!! I make these rustic, open-top pies all the time (last weekend was bumbleberry while watching the film Waitress). I love how unfiddly they are (no perfect fluting or latices required). The coarse sugar is a must for the crunchy bits. But I have had the same problem with leakage. What a fabulously obvious idea: use a pie dish to hold it! Oh, and if I get some some not-so-wonderful peaches, I mix in some raspberries or brambles (blackberries)--I adore blackberries but raspberries give a great colour and they can be easier to get at this time of year. I have had some particularly juicy blackberries make grey pie before...tasty but you must be brave!

• Reply