I got a GREAT deal on peaches a few weeks ago. I canned peaches a few years ago and we never ate them, so I decided to try something different. I dried them! They were great and sadly, they are all gone. Every. One. After I had cut up all the peaches I wanted to use, I still had about a dozen left over that needed to be used quickly.
We have a restaurant about 30 miles away which is famous for it’s fresh peach pie. My husband loves it and rarely does he get desserts without chocolate, so I searched for a recipe for fresh peach pie. They are not as plentiful as you would think. Then, I wanted to find a recipe which used something other than jello for a thickener. This recipe was it!
I was a bit spent in the kitchen (and a little tired of seeing peaches…oh and the fruit flies), and after make my crust from scratch (ugh), the pie did not look good. On the upside, it tasted great. Go the extra mile when making this. We know that most people eat with their eyes, so try to arrange it better than I did!
- 1 (9 inch) pie shell, baked in cast iron, of course!
- 1 cup white sugar
- 1/2 cup water
- 3 tablespoons cornstarch
- 1 tablespoon butter
- 2 cups fresh peaches, pitted and mashed
- 1/4 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 4 cups fresh peaches – pitted, skinned, and sliced
- Combine sugar, water, cornstarch, butter or margarine, mashed peaches, and nutmeg in a saucepan.
- Cook over medium heat until clear and thick.
- Stir in vanilla.
- Fill pie shell with sliced fresh peaches, alternating with the glaze. Refrigerate.
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