Monday, August 29, 2011

Fresh Peach Pie

Fresh Peach Pie - Delicious for a summer dessert. I forgot to put in the nutmeg, but it tastes good either way. I cheated with a pre-made pie crust. It doesn't take too long to skin the peaches if you cut them in half and put a couple at a time in a few inches of boiling water. Leave them in 5-10 seconds (until the skin slips off easily) then put them in cold water to cool them down. I added a few ice cubes to speed the process because Florida water out of the tap doesn't really get that cold. Make sure you leave time for it to set in the fridge to firm up.
1 9 inch pie shell baked - I used the deep dish kind
1 cup of white sugar
1/2-1 c water
4 Tbs corn starch
1/4 c butter or marg.
2 c of fresh peaches, pitted, skinned and mashed
1/4 tsp nutmeg - optional
1 tsp vanilla
4 cups peaches - pitted skinned and sliced
1/4 cup lemon juice
pinch of salt

1. Combine sugar, water, cornstarch, butter, mashed peaches and nutmeg in a saucepan. Cook over med heat until clear and thick. Stir in vanilla - let cool to room temperature
2. Stir in remaining peaches. Refrigerate 2-3 hours until set
Serve with whipped cream or cool whip