August Means Fresh Peaches!
8/20/09: Fresh Peach Pie
On Thursday, August 20th, I made two peach pies that were full of fresh, Red Haven peaches, straight from our peach trees. They were scrumptious! Here is the recipe I used:
Fresh Peach Pie
2 pounds peaches, peeled and sliced
3/4 - 1 cup granulated sugar(depends on how sweet you like your pie)
3 tablespoons cornstarch diluted with 1/4 cup water
1/8 teaspoon salt
1/2 teaspoon almond extract
Prepare glaze by mixing sugar, cornstarch mixture, salt and almond extract in a pot. Cook until thick and clear, stirring constantly. After mixture comes to a boil, cook a few minutes more. Pour hot glaze over peaches, mix gently and allow to cool.
While peaches are cooling, prepare favorite pie crust recipe (ours is below) and prepare pie plate with bottom crust. Add peaches. Top peaches with remaining crust. Cut slits into top crust before baking to allow steam to escape.
Bake in preheated 400 degree oven for 35-45 minutes or until crust is nicely browned.
DOUBLE PIE CRUST
2 ½ cups all-purpose flour -- sifted
3/4 teaspoon baking powder
1 1/2 teaspoons salt
1 cup shortening (we use butter flavored Crisco)
7 tablespoons cold milk (about)
Sift together dry ingredients and with pastry blender, cut in shortening until mixture looks like coarse meal. Add enough milk until dough appears moist but not wet. Try not to use more than 7 tablespoons unless necessary to hold dough together. Turn dough out and knead for a few seconds to hold mixture together. Handle as little as possible. Roll out using your favorite technique.
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I had some trouble getting the glaze to the right consistency, so much so, that I had to make two batches. My first attempt was a failure: the glaze came out hard and sticky. I most likely cooked it for too long because I kept on waiting until the glaze was clear. My tip is NOT to worry about a clear glaze but just wait until it comes to a boil. Once it does, take it off the heat and pour it over the peaches. It may appear too runny/watery, but that's OK, it will thicken as it cools. When the peach pies came out of the oven and we cut into them a few hours later, the peach filling wasn't runny at all!
On Thursday, August 20th, I made two peach pies that were full of fresh, Red Haven peaches, straight from our peach trees. They were scrumptious! Here is the recipe I used:
Fresh Peach Pie
2 pounds peaches, peeled and sliced
3/4 - 1 cup granulated sugar(depends on how sweet you like your pie)
3 tablespoons cornstarch diluted with 1/4 cup water
1/8 teaspoon salt
1/2 teaspoon almond extract
Prepare glaze by mixing sugar, cornstarch mixture, salt and almond extract in a pot. Cook until thick and clear, stirring constantly. After mixture comes to a boil, cook a few minutes more. Pour hot glaze over peaches, mix gently and allow to cool.
While peaches are cooling, prepare favorite pie crust recipe (ours is below) and prepare pie plate with bottom crust. Add peaches. Top peaches with remaining crust. Cut slits into top crust before baking to allow steam to escape.
Bake in preheated 400 degree oven for 35-45 minutes or until crust is nicely browned.
DOUBLE PIE CRUST
2 ½ cups all-purpose flour -- sifted
3/4 teaspoon baking powder
1 1/2 teaspoons salt
1 cup shortening (we use butter flavored Crisco)
7 tablespoons cold milk (about)
Sift together dry ingredients and with pastry blender, cut in shortening until mixture looks like coarse meal. Add enough milk until dough appears moist but not wet. Try not to use more than 7 tablespoons unless necessary to hold dough together. Turn dough out and knead for a few seconds to hold mixture together. Handle as little as possible. Roll out using your favorite technique.
------------------------
I had some trouble getting the glaze to the right consistency, so much so, that I had to make two batches. My first attempt was a failure: the glaze came out hard and sticky. I most likely cooked it for too long because I kept on waiting until the glaze was clear. My tip is NOT to worry about a clear glaze but just wait until it comes to a boil. Once it does, take it off the heat and pour it over the peaches. It may appear too runny/watery, but that's OK, it will thicken as it cools. When the peach pies came out of the oven and we cut into them a few hours later, the peach filling wasn't runny at all!
What I made for Sunday, August 23rd, will soon be posted, so just sit tight.:)
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