Tuesday, August 30, 2011

Peach Pie

I love cooking with seasonal products, fruits and vegetables. 

Today I was shopping at my local grocery store, where they had a sale on Organic Yellow Peaches.  First thing I thought to make was, a classic Peach Pie. 

I love when recipes are plain and simple, but not boring, so I came up with this one, and specifically left out any spices. I had thought about adding cinnamon, nutmeg or ginger, but I wanted the fruit flavor to stand on its own.  This can be risky, if the fruit isn’t at its peak.  Add a small scoop of vanilla ice cream and you have a great summertime treat!
Peach Pie
6 large or 8 medium to small Peaches (or other stone fruit), pitted and sliced
1 Cup Sugar (approx.)
2 T. Cornstarch
1 Pie Shell (you can make your own, or allow Pillsbury to create one for you!)

Preheat oven to 375°F.
Wash and slice peaches.
I soak them in a little lemon juice and water mixture so they won’t brown. (Make sure drain and dry off the peaches)
Mix together the sugar and cornstarch.
Take pie crust out of refrigeration, place bottom crust in deep dish pie plate.  Layer one layer of sliced peach in crust, generously cover peaches with  sugar mixture.  Repeat until out of peaches and sugar. 
Place top crust on top and crimp the edges, or you can lattice the top crust by slicing the top crust into ¾ inch pieces, and weaving them on to the pie.
Peach Pie, Pre-Cooking
Close up of the weave.
Final Peach Pie, gotta go and have a slice......

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