For those of you who requested the peach pie recipe that I had mentioned in this post, I'm happy to share it with you.
This was the pie my mom made every summer when I was growing up. You bake the crust ahead of time and make the filling on the stove top. Since the pie doesn't get baked in the oven, I think it retains a really "fresh peach" taste.
My mom's handwritten recipe (above) is what she wrote down once when I asked for the recipe. I guess it's more her method than an official recipe, but I can tell you it is super easy and super yummy. So, I'll do my best to relate the recipe and if you have any questions, please feel free to ask in comments.
Mom's Peach Pie
3/4 cup sugar
5 large peaches, cut up or sliced
2-1/2 Tablespoons cornstarch
pat of butter (roughly 1 teaspoon)
baked pie crust
Bake single shell pie crust according to directions (I usually use the pre-made refrigerated type). Let cool.
Cut up or slice peaches, set them in a bowl and pour 3/4 cup sugar over them and let weep. (if you aren't familiar with this term, it means to let the peaches sit for maybe an hour until they release their juices). At this point drain off the juices that accumulate and add enough water to make 1 cup. Add 2-1/2 Tbsp. cornstarch and cook over stove until thickened, stirring constantly to prevent lumps. Add pat of butter and about 1/4 of the peaches and cook for a few more minutes. Remove from stove and let cool.
Once cooled add the remaining peaches to filling and put filling into pie crust. Refrigerate until serving time. Top with whipped cream before serving, if desired.
Sometimes I add a couple drops of red and yellow food coloring to the filling to make it look more "peachy". Not necessary, however. Either way it will taste peachy keen (sorry, I couldn't resist).
I hope you are having a happy summer.
I've just finished moving the contents of my living room into the dining room in preparation for the painter's arrival. I'll spare you pictures of this mess ;-).