FRESH PEACH PIE
Peach season is in full swing in Fredericksburg! My happy place is to buy a ½ bushel, lay them out in the kitchen to ripen, and take in the fragrance that fills the air. Yummy!
I visited Zenner’s Orchard in Fredericksburg and purchased a bushel-and-a-half.
Not sure what I was thinking, but I just couldn’t resist! One box was #2’s which are great for making jam – the size and color is a little less perfect. The remainder two boxes (#1’s) are gorgeous, “defuzzed “ specimens.
So, my plan is to use as many of the #1’s fresh as they ripen. Freeze the remainder for cooked pies and cobbler. The # 2’s will become jelly – which makes a super hostess gift and I can use on Chacuterie trays as a topper for cheese.
A fresh peach pie is the perfect desert for warm summer evenings. This no-cook version takes advantage of fresh ripened peaches.
- 1 pie 9 “ shell, baked and cooled
- ½ cup Water
- 2/3 cup white sugar
- 3 Tbsp Cornstarch
- 1 Tbsp Butter
- 1 tsp almond flavoring
- 8– 10 fresh peaches, peeled, pitted and sliced (the more the merrier!)*
- Stir together sugar and cornstarch in a small sauce pan.
- Chop 2 of the peaches
- Add water and butter and heat on medium to high heat.
- Once the mixture comes to a boil, add the 2 chopped peaches, almond, vanilla and nutmeg.
- Remove from heat and cool. Arrange 1/2 slices in the pie shell and spread 1/2 sauce evenly over the peaches. Repeat with remaining peaches and sauce.
- Chill in fridge for 3 hours. You can “up the experience” with a dollop of whipped cream when serving.
*I have been known to leave the peels on – especially Zenner’s peaches as they are defuzzed.