Mom B's Fresh Peach Pie
For crust:
1 - 1/2 cups graham cracker crumbs (or I like vanilla wafer crumbs)
1/3 cup melted butter
1/4 cup granulated sugar
Heat oven to 350 degrees
Combine all ingredients in a medium bowl. Use a fork to mix together well. Pour ingredients into a 9 inch pie pan. With the sides of a measuring cup, pat the crumbs around the edges of pan, then with the bottom of the cup pat the rest of the crumbs onto the bottom of the pie pan so you have a good solid coverage of the pie pan. Bake in oven for 8 minutes. Let cool completely before adding filling.
Peach filling:
Blend in blender:
2 really ripe peaches and approximately 1/2 cup water. (If peaches are really juicy, use a little less water)
Pour into saucepan and add:
1 cup granualted sugar and 3 Tablespoons Cornstarch.
Whisk together and bring to a boil over medium heat. Continue to cook until this thickens really well. (about 5 minutes or so.)
Remove from heat and add:
2 Tablespoons butter
1/2 teaspoon almond extract
Whisk together until butter has melted. Let cool**. (this is the glaze for your pie)
Peel and slice 4 to 5 peaches (depending on size) I put in a large strainer and toss with 1 Tablespoon lemon juice. Let peaches sit over a bowl (to catch juice) for about 1/2 an hour so the excess juice runs out of them.
When crust and glaze are cool, spread about 1/2 cup or so of glaze along the bottom of the crust, add peaches and pour remaining glaze over the top, may have to lift peaches here and there to let glaze seep down in between them. Let chill in fridge for about an hour or so before serving.
Garnish with whipped cream. YUMMMMO!!!
**Hint: After the glaze and pie crust have cooled for about 15 minutes, I put in the refrigerator to help them cool faster.
Sometimes I have a hard time with this pie not setting up too well, so it makes a mess when slicing... but if you don't mind that it always tastes really good!!
No comments:
Post a Comment