Saturday, September 7, 2013

Peach Pie


A Fresh Peach

There is nothing in the world
That is as juicy or as sweet
As a freshly picked peach
Oh, what a luscious treat

Picked right from the tree
Soft but still quite firm
Pristine fresh it is
Free from scars or worms

Fuzzy on the surface
But very succulent inside
Oh, how delicious the taste
Such a moist flavorful ride

To find the perfect fruit
Is not beyond your reach
One of Mother Nature’s best
The delicious fresh peach!

Marilyn Lott
Peach Pie
Cook's notes: I made a bold move today and tampered with a Pillsbury recipe. Gosh, what was I thinking.  A big name company like Pillsbury Kitchens and a recipe that won first place at a Ohio State Fair in 2009 by Julie Gonzales! I pray Julie will forgive my transgressions :)
The following recipe was my adaptation. It is what worked for me.
But her winning recipe can be found at 

Ingredients:
  • prepared pie crust mix (need a top crust and a bottom crust)
  • 7 large ripe peaches
  • 3/4 cup white sugar
  • 1/2 cup brown sugar 
  • 1/4 cup quick cooking tapioca
  • 3 TB cornstarch
  • 1 TB. cinnamon
  • 2 TB. fresh lemon juice
Directions:
  • Preheat oven to 425
  • Blanch peaches for 30 seconds in boiling water and then submerge immediately in an ice water bath and remove skins
  • In a large bowl mix sugars, tapioca, cornstarch, cinnamon and lemon juice
  • Cut peaches into chunks and add to sugar mixture
  • Let peach mixture stand for 15 minutes (stir occasionally) while rolling out dough for bottom crust
  • The mixture will become liquidy so need to use a slotted spoon to drain each spoonful of peach mixture as you put into bottom crust
I took this photo so you could see there is a far amount of liquid left in bowl.
Place 1/2 tsp of butter on top of peach mixture in pie pan.
 
  • Add foil strips around top crust prevents browning too quickly
  • Using a pastry brush moisten the top crust with a little milk and then sprinkle on a mixture of white sugar and cinnamon
  • Bake @ 425 for 20 minutes and reduce heat to 400 and bake 20-25 minutes longer
It was at this point I said to my husband "the pie needs to set at least a few hours before cutting it." He did not listen and cut an hour too soon. Despite the pie being a little runny it was quite tasty and flavorful. 
So with a little self-control I suggest waiting 2-3 hours for pie to set. 

Bon Appetit!


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