| I am not good at making pie crust. Terry was great. And my mother-in-law Arlene was great. But not me. Mostly I use store-bought pre-made crust (which disgusted Terry). So when I found a recipe for a peach pie with a short crust that didn't need making up and rolling out, I worked with it until I got it right. Which is a good thing because Terry is not here to make pie crust for me anymore. And neither is Arlene. I make this every year when we get freestone Palisades peaches at the Colorado Springs Farmers' Market. Most years I make it several times. I like it best cold with a little bit of heavy cream poured on top, but you can eat it warm - by itself or with whipped cream or ice cream. Just not CHOCOLATE ice cream. |
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INGREDIENTS:
For the crust:
1 1/2 cup flour
1/2 cup sugar
1 stick of butter
For the filling:
8 big freestone peaches
1/2 cup sugar
1/4 cup cornstarch
PROCEDURE:
- Heat your oven to 425 o.
- Make the crust first. Mix the flour, sugar, and softened butter together first with a fork and then with your fingers until it is even and crumbly.
- Reserve a scant custard cup of the crust mixture and put the rest in a 9" pie plate. I use a glass pie plate, but metal or ceramic are fine. Just don't use a deep-dish pie plate or one bigger than 9".
- Push the crust firmly and evently across the bottom of the plate and up the sides.
- Peel your peaches by dipping them in boiling water and pulling off the skins. Peel all the peaches at once. Then cut them in half and remove the pits. This is why you want to work with freestone peaches. Leave the peach halves in a bowl while you cut the halves into slice in a larger bowl. When you are done, pour in the juice that has accumulated in the bottom of the first bowl.
- Add the sugar and cornstarch (as dry ingredients) to the sliced peaches and mix well with a rubber spatula until all the peaches are coated. Then pour the peaches over the crust and settle them down evenly.
- Bake for 20 minutes then take out the hot pie and sprinkle the reserved crumb mixture over the top.
- Return to the oven for another 25 minutes. Pie will be bubbly and brown. Remove from the oven and cool at least until the pan can be handled without a hot pad before serving.