Wednesday, September 29, 2010

Fresh Peach Pie

It's that time of year in Idaho.  I have fresh peaches and apples coming out my ears and I am loving it.  In the next few days I will be sharing several recipes that we have loved.  This recipe is very simple and amazing.  I have made it twice in the past week and every time it is completely gone.  It is very simple but the fresh peaches make it absolutely delicious.  You gotta try it, I promise you will love it.
Come join Love the Pie with TidyMom  sponsored by Cherokee USALe CreusetWiltonBags by Bloom and  Harvard Common Press

Fresh Peach Pie

1 cooked pastry pie crust (I used a graham cracker crust--we prefer that in my family)
4 c. fresh, sliced fresh peaches (about 4-5)
1/4 c. sugar
2 T. lemon juice
Orange juice (only if you don't have enough peach juice)
3 T. cornstarch
2 T. butter
1/4 t. almond extract
dash salt

Whipped cream for topping

1.  Skin peaches, slice them and put them in a medium size bowl.  Sprinkle them with sugar and lemon juice.  Let stand one hour.  Drain juice off peaches, there should be approximately 1 cup juice, if not  add enough orange juice to make a total of 1 cup.

2.  Add syrup/juice mixture to cornstarch and blend.  Cook until thick and then add butter, almond extract and salt.  Cool. Add mixture to peaches and gently stir.  Place peaches in pastry pie shell (or graham cracker crust). Refrigerate and serve with whipped cream.  Enjoy!
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