FRESH PEACH PIE

When it's peach season my kitchen looks like this.

BAKE PIE CRUSTS
(See pie crusts recipes)

PEACHES
4 c. fresh peaches, peeled and sliced (for each pie) about 8-10 ripe peaches per pie

GLAZE  (MAKE AHEAD!)

This will be enough for 3-6 pies (can be stored in fridge)

2 c boiling water

1 ½ c cold water

2 ½ c sugar

¾ c cornstarch

1/8 t salt

1 3 oz pkg jello (peach or orange)

¼ c lemon juice (or juice of 1 lemon)

Boil 2 c water. In separate bowl make a paste out of cold water, sugar. cornstarch & salt. Pour paste into boiling water and mix well.  Cook over med heat, stirring constantly, until very thick (be careful of boiling mixture popping up and burning hand…stir vigorously).  Add powdered jello and cook 1 more minute. Remove from heat – add lemon juice.  Cool completely.

Add  two large spoonfuls of glaze to enough peaches to fill a couple crusts. Mix with hands so peaches are not bruised.  Add to cooked crusts.  

Cover immediately with Saran Wrap to keep air off peaches so they won’t brown.  

Store in fridge.  Best if allowed to chill for a few hours.  

Top with WHIPPED CREAM.

 

Notes: be sure to make glaze well ahead of making pies.  Glaze may be stored in fridge for weeks.  It does not deteriorate easily because there is no fat in it and basically nothing very organic in it. Do not put too much glaze in your peaches.  Just enough to cover them thinly and keep them from turning brown.

 

PIE CRUST

 

6 c flour

3 c Crisco butter flavored

3 t salt

1 ½ c very cold water

 

mix fat into flour and salt until it is very fine grains. Add ice cold water and mix.  Divide into 4-6 balls and roll out in circle. Place in pie tin and prick with fork before baking.  Bake 375 approx 10 minutes.

 

Recipe from Cindy Gardner