I think I had pie on the mind today. I am working on formulating my fall menu specials for my baking business, Whisk Baked Goods. I put a survey out on Facebook this morning asking people what their favorite flavors of fall pies are. So I was already thinking about chocolate cream pies, pumpkin pies, pecan pies, and apple pies. I opened up the fridge and there in front of me were my delicious peaches, some of them in need of using ASAP. So naturally my thoughts went to peach pie and my post tonight was born.
For peach pie you need to remove the skins. Start by giving your peaches a cross mark on th bottom with a sharp knife (sorry this is hard to see in her picture).
Place your peaches in a large pot of boiling water and let them go until you see the skins starting to peel where you marked the X. Pull them out of the water and plunge them into an ice bath. The skins should slip right off now. Slice them and remove the pits. You need a total of around 4 1/2 cups of peeled, sliced peaches.
In in a large bowl mix together 1/2 a cup of white sugar and 1/4 cup of brown sugar. Put all of your sliced peaches in there, mix well and cover with plastic. Put this in the fridge for a minimum of 1 hour.
Put the peaches aside and turn the juice on over a low flame. To the mixture add 3 tablespoons cornstarch, 1/4 teaspoon of fresh grated nutmeg, 1/2 teaspoon of cinnamon, 1/8 teaspoon of salt.
Cook this, stirring constantly until it thickens and bubbles for 2 minutes.
Pour this mixture into the bottom crust.
Place a top crust over it and seal the edges. Bake at 400 degrees for 20 minutes, use a foil tent on the crust at this point if the edges are looking too brown. Bake for another 30 minutes, cool. Serve with vanilla ice cream if you like.
I am about to sit down and enjoy a slice of pie with a movie, a great way to end a Saturday in August. Enjoy!