Wednesday, June 4, 2014

Peach Pie

April showers bring May ... peaches!

As the saying goes - you don't mess with Texas, and you don't mess with Texas's Fredericksburg peaches. It is the beginning of what promises to be a delightful peach season thanks to some much needed rain. So dig in and enjoy!

A Dozen Fresh Peaches
1/4 cup of Sugar
1 Tablespoon of Corn Starch
1/2 cup of Water
Pie Crust

Take your pie crust out of the refrigerator to get to room temperature (making it easier to work with).

Preheat the oven to 425 degrees. Wash and slice/core your peaches.

While a lot of recipes call for peeling the peaches, I like to keep the skin on. To me, it looks and tastes more legit.

In a small bowl, mix together 1/2 cup of water with 1 Tablespoon of Corn Starch until well blended. Toss the peaches in a medium saucepan with 1/4 cup of sugar, 1/4 teaspoon of cinnamon, and the Corn Starch mixture.

Saute the peaches over the stovetop until slightly tender. The Corn Starch mixture will develop a gooey consistency.

Roll out one dough ball of pie crust for the bottom layer and place in a pie pan. Then roll out the second dough ball for the top crust of the pie.

Pour the peach mixture into your bottom pie crust and cover with the top pie crust however you should choose (lattice top crust displayed below) - just be sure to vent the top crust one way or another.

Bake for approximately 45 minutes, until crust is golden brown. Splendid!

P.S. I've found that the flavor of a pie is that much merrier when you give it a day or two to rest, settling the fruit's tartness and bringing out the sweet. So, if you plan on having company over, I would recommend making your pie in advance, which proves easy to serve, but dressed to impress.