Thursday, October 24, 2013

Fresh Peach Pie

I bought one "lug" of peaches this year, and one of the things I decided to do with them was to make a fresh peach pie.  I love fresh peach pie because, well, the peaches are so fresh! 

We start with a pre-baked pie crust. 

Of course, the star ingredient: fresh, juicy, perfectly ripened peaches.

Next we make a glaze.

And peel and slice the peaches.  Since the glaze has lemon juice in it, you don't have to worry about treating the peaches.  If you'd like, though, you could certainly hit them with some fruit fresh or some other agent to prevent darkening!

Next, gently fold the sliced peaches into the glaze mixture.

And gently pour the peach mixture into the pie shell.  Refrigerate for about four hours before serving.  Note: I let this sit overnight in the fridge and that was a bad idea - the peaches turned a little dark and the glaze "broke" a little - I would definitely recommend eating this the same day you make it! 

Fresh Peach Pie

  • 1 cup sugar
  • 1/2 cup water
  • 1/3cup corn starch (heaping)
  • 1/4 cup fresh squeezed lemon juice
  • pinch salt
  • yellow food coloring, optional
  • 1/4 cup butter
  • 5 or 6 peaches, peeled and sliced
  • 1 precooked 9 inch pie shell
  • whipped cream if desired
Combine sugar, water, cornstarch, food coloring, lemon juice and salt in a medium saucepan.  Whisk until combined.  Stirring constantly, cook over medium heat until thick (and hard to stir.)  Remove from heat and add butter, stir until melted and combined.  Add peaches and gently fold to coat.  Pour into precooked pie shell.   Refrigerate for about four hours to set.  It is best to eat this pie as soon as possible after the four hours.  Top with whipped cream if desired and serve.

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