Saturday, August 27, 2011

Fresh Peach Pie

I am so not a summer person.  I despise the triple-digit temperatures we've had this year. 
The only saving grace for me for summer is the fresh fruit and vegetables.  I frequent several farmers markets for my stash of fruits and veggies.  Best of all it is peach season!  Fresh peaches are my all time favorite fruit and not always is the crop good.  However, both last year and this year have yielded some wonderful fruit.
I like them sliced up and sugared served with home made ice cream, in pie, used as an ingredient in home made ice cream or simply eating them out of hand on the deck to keep the sweet sticky juice out of my kitchen! 

Head down to your local farmer's market and get some fresh peaches to try out this peach of a recipe!

Fresh Peach Pie


5 cups of peeled, sliced peaches
1/2 cup granulated sugar
1/4 cup packed brown sugar 
Pastry for Double Crust Pie (9 inches)  - Use my Sweet Buttery Pie Crust Recipe or your Favorite
3 Tablespoons cornstarch
1/4 teaspoon nutmeg
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
2 teaspoons lemon juice
1 Tablespoon butter


In a large bowl, combine the sugars,  Add the sliced peaches and gently toss together.  Cover and let the peaches stand at room temperature for one hour.
While you wait, preheat the oven to 400 degrees F. and mix up the pie crust.  Line a 9 inch pie plate with the bottom pastry.  Set aside.
Drain the peaches, reserving the juice.
In a medium sized, heavy saucepan, combine the cornstarch, nutmeg, cinnamon and salt.  While stirring with a whisk, gradually add the reserved peach liquid.  Continue to stir, bringing the mixture to a boil.  Cook until thickened, about 2 minutes.  It will look like a thick caramel or like gravy gone wrong, but that's okay.
Remove from the heat and stir in the lemon juice and butter.
Gently fold in the peaches, mixing to combine well.
Turn the peaches and filling into the pie crust.

Roll out the remaining pastry and cut into 1/2 inch strips for a lattice crust.  You can use a fluted pastry cutter for pretty edges or use a knife. 

If you haven't made a lattice crust, check out You Tube for demonstration videos.  It's really easy once you know how it is done and it makes such a lovely pie.

Fold the strips under and crimp the edges of the crust.

Using strips of foil, cover the edges of the crust.
Bake in a 400 degree F. oven for 50-60 minutes or until crust is golden brown and filling is bubbly.
Remove foil.
Cool on a wire rack.

...and that is What's Cooking at Cathy's ~ Enjoy!

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About Me

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My career is in IT.  Cooking and photography are among a few of my hobbies. In my spare time, which is most weekends I tie on my apron and exercise my creativity by trying new recipes and adapting them to my tastes. I also have a passion for photography that I incorporate by taking photographs to go along with the recipes I post on my blog.  
I also enjoy travel, both near and abroad. Meeting new people, new experiences and cultures and oh, not to mention the food! I hope you enjoy my blog.