I *should* have made a pie out of Kathy's Ice Box Pies book, but she won't be at the band concert tonight, so I've got another week. Besides, I had a bag full of peaches and was cooler and breezy today. Peach Pie! After cherry, probably my favourite fresh fruit pie.
Peach Pie
8 large, or 10 smaller peaches, peeled, cut into chunks
1/3 cup flour
1 tbsp cornstarch
1 cup of sugar
1 tsp vanilla
1 tsp cinnamon
sprinkle of ground cloves
a bit of butter
pastry for two crust pie
Line the tin with the bottom crust. Mix everything but the butter together, and dump it into the bottom crust. Dot with butter (or forget, it's okay) and top with the top crust. Cut vents, brush with water and sprinkle with Demerara sugar. Bake for an hour or so at 375ยบ (don't forget the sacrificial cookie sheet - this is another juicy one.) It helps to shut off the heat and leave the pie in the oven to cool for another hour or so - the filling will set up a little better.
Enjoy with vanilla ice cream.
3 comments:
Oh yum. When I start dieting again in September, I may have to stop reading your blog...
I think peach might be my favorite. Blackberry is good too.
If you don't knock it off with the pie business, I'm coming to Vermont to beat you about the head with my rolling pin! You're makin' me crazy down here.
(Actually, I made a peach cobbler this weekend--same thing, just no bottom crust. That and a gallon of Breyer's vanilla set me up nicely. God.)
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