Friday, September 17, 2010

Peach Pie

I LOVE peach season. They are scrumptious. Here is a great recipe for peach pie, it is SO GOOD! Unfortunately it is not helping my "big bum" situation...oh well, this pie is too good to pass up:


  • 1 1/2 cups flour
  • 1/2 tsp salt
  • 1/2 cup shortening
  • 4 to 5 Tbsp ice water
Sift flour and salt. Cut in shortening with a fork for pastry cutter until pieces of flour are the size of peas. Sprinkle  ice water 1 Tbsp at a time over mixture, tossing dough after each addition. Form into a ball. Flatten on lightly floured surface. Roll 1/8 inch thick from the center to the outside edge of dough. Put in pie tin, trim off excess dough - about 1/2 inch from the edge of the pie tin, and pinch the dough around the edges. Bake at 350 for about 7-10 minutes or until lightly golden.

Peach Pie:
  • 1 1/4 cups water
  • 1 cup sugar
  • 1 Tbsp butter
  • 1/4 cup cornstarch
  • 2 Tbsp lemon juice
  • 3 egg yolks
  • 2 Tbsp milk
  • 2-3 peaches pealed and sliced
Boil water, sugar, and butter in a pan. Mix cornstarch and 3 Tbsp water in a separate bowl. Temper the cornstarch mixture my adding a spoonful of the boiled mixture to it about 3 times, stirring quickly each time. Then add the cornstarch mixture to the water/sugar/butter mixture slowly, stirring constantly. Add lemon juice and mix.
Mix the egg yolks with the milk. Temper this mixture in the same way: add a little of the hot mixture to the egg yolk mixture and stir quickly. Do this 3 times, then add all the yolk mixture slowly back into the cooked mixture, stirring constantly.
Let cool. Put peeled and sliced peaches on the bottle of the cooled pie crust and pour this mixture over top. Refrigerate for a couple of hours. Top with whipped cream and enjoy!!


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