Tuesday, July 28, 2009

Peach Pie means summer

Growing up for a time in MO I learned that super sweet southern peaches were the best ever for making pies. I still miss those pies and break down once a year and make a peach pie with those supermarket peaches. It isn't quite the same as a fresh from your own tree peach pie but it will do quite nicely.

I don't have a pasty hand. I just don't. More dough has been tossed than used over the years. When Pillsbury came out with the already pie crust you just unroll I was in pie making heaven. Though not exactly cheap it is about as good a crust as I could make from scratch. (When you factor in the flop ratio its probably as cheap as trying to make my own).
To allow for juices I've learned not to overpack a pie with the fruit going not much more than an inch over the top of the pie plate. And notice how perfectly shaped that pastry is, nothing says lovin' from the oven like Pillsbury baby!

Cutting a shallow "X" in the bottom of each peach prior to the blanching makes it easier for the skin to slip off. Blanch 2-3 minutes in simmering water then toss into an ice bath to cool them enough to handle and help the skins loosen.

Peach Pie

Pastry for 2 crust 9" pie
5-6 cups sliced peaches (about 9 medium)
1/2 c sugar
2 T corn starch
juice of one lemon
1/8 t almond extract
cinnamon to taste
half and half
Raw sugar (turbinado)

Preheat oven to 425F. In large mixing bowl put in peaches and sprinkle with the juice of one lemon. Add almond extract. Sprinkle on corn starch and toss lightly to combine so as to not bruise the peaches.

Line bottom of pie plate with one pastry round. Add fruit. Add top pastry, fold edges under to seal. Brush top with half-and-half and sprinkle with raw sugar. Bake 60-65 minutes until bubbly and golden brown on top. Cover edges of pie with aluminum foil last 20 minutes if need to prevent over-browning.

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