My FAVORITE pie is fresh peach! Where I live, peaches have a long season – May-September, sometimes through October, so peach pie is ALWAYS a possibility, and frequently on my ‘yum’ list.
This is one to share – invite friends and family, bring one to your office – fresh fruit pies don’t have a long shelf life, and are best eaten quickly!
The boring/interesting (depending on how you look at it) facts about peaches: Peaches are a treasure-trove of minerals such as calcium, potassium, magnesium, iron, manganese, phosphorous, zinc, and copper. They are low in calories (35-50 calories for a medium sized peach), contain no saturated fat or cholesterol, and are a good source of dietary fiber, so great for those counting calories (although, once you turn it into a pie, you’d have to do a lot of convincing and fact-twisting to justify its weight-loss properties). Peaches are also packed with Vitamin C, so they work wonders on your skin, helping to remove dark circles and blemishes; and contain macronutrients that help in removing wrinkles! SO, if you get some peach juice on your face while eating the pie, it would be even MORE healthy, lol!
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slices
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- 5 lbs. fresh Peaches
- 1/4 cup water
- 1/2 tsp cornstarch
- 1/2 tsp lemon juice fresh is best!
- 1/4 tsp pure vanilla extract
- 1/4 tsp Amaretto or Brandy
- 1 pre-prepared pie crust (dough works best graham cracker could fall apart)
- Cool Whip or whipped cream
Ingredients
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- Prepare and bake your pie crust
- Cut a small X in the bottom of each peach, and blanch in boiling water for 15-20 seconds, shocking immediately thereafter in ice water to stop the cooking.
- Peel, halve and remove pit from ONE peach – purée, and set aside for glaze.
- Peel remaining peaches, then halve, then slice each half into sixths, keeping slices configured as a peach half (rather than a big bowl of slices).
- Place sliced peach halves around the circumference of the pie crust, with one sliced peach half in the center of the ring.
- Spiral remaining slices on top of the halves, filling in gaps.
- Prepare glaze by whisking water and cornstarch over medium heat until cornstarch is dissolved, then add remaining ingredients, including the peach purée (EXCEPT FOR THE COOL WHIP/WHIPPED CREAM, of course). Gradually bring to a simmer.
- Simmer glaze for 5 minutes until it reaches the consistency of jam. Remove from heat and cool to room temperature quickly by placing the pot in an ice bath or in your fridge on ‘turbo-cool’ (if you have that setting).
- Paint glaze on peaches, then poor remaining glaze into the crevices and gaps.
- Chill pie in the fridge for AT LEAST 30 minutes before serving (overnight is fine too).
Serve with a friendly dollop of Cool Whip/whipped cream! If you wanna be fancy, garnish with a few mint leaves when serving. Serve with a cup of coffee prepared with a dash of cinnamon, or a nice hot cup of spicy chai tea.
