Fresh Peach Pie (not baked)
9 inch baked pie shell, recipe follows
5 c. ripe peaches , peeled and sliced (about 9 medium for pie and 3 for the filling)
1 c. sugar
3 T. cornstarch
1/2 c. water
Bake pie shell. Mash enough peaches to measure 1 cup. Mix sugar and cornstarch in 2 quart saucepan. Stir in water and mashed peaches gradually. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir one minute; cool.
Fill shell with remaining peaches; pour cooked peach mixture over top. Refrigerate until set, at least three hours.
Serve with whipped cream on top.
Fresh Strawberry Pie
Substitute 5 cups sliced peaches for the peaches (about 1 ½ quarts)
Raspberry Glace Pie
Substitute raspberries for the strawberries
Pie Crust
1/3 c. plus 1 T. shortening
1 c. flour
1/2 t. salt
2-3 T .cold water
(Double for two crust)
9 inch baked pie shell, recipe follows
5 c. ripe peaches , peeled and sliced (about 9 medium for pie and 3 for the filling)
1 c. sugar
3 T. cornstarch
1/2 c. water
Bake pie shell. Mash enough peaches to measure 1 cup. Mix sugar and cornstarch in 2 quart saucepan. Stir in water and mashed peaches gradually. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir one minute; cool.
Fill shell with remaining peaches; pour cooked peach mixture over top. Refrigerate until set, at least three hours.
Serve with whipped cream on top.
Fresh Strawberry Pie
Substitute 5 cups sliced peaches for the peaches (about 1 ½ quarts)
Raspberry Glace Pie
Substitute raspberries for the strawberries
Pie Crust
1/3 c. plus 1 T. shortening
1 c. flour
1/2 t. salt
2-3 T .cold water
(Double for two crust)
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