We got us some peaches. Actually, 40 lbs! They are the best, most delicious peaches I've ever had. We ate several, canned most of them, but we saved a few out for desserts. My sister-in-law gave me a recipe and I had also found one online that people raved about. This is a conglomeration of both recipes. Very easy, and after this, you'll never need to look for another fresh peach pie recipe. YUM! Thanks Summer and the WWW for this fabulous recipe!
ingredients:
1 baked pie crust, single layered
GLAZE
2 fresh peaches, skinned, pitted and mashed/pureed
3/4 to 1 cup sugar (less sugar for peaches that are more ripe)
1/2 cup water
4 Tbsp. cornstarch
1 Tbsp. butter
1 tsp. vanilla
1 dash nutmeg
2 dashes cinnamon
4 fresh peaches, skinned, pitted and sliced into 8ths
directions:
1. Cook the pie crust, docking well to avoid bubbles. Let cool.
2. In a medium saucepan, add peaches, water, butter, sugar and cornstarch. Bring to boil and cook for apx. 5 minutes. Stir in vanilla, nutmeg and cinnamon.
3. Refrigerate glaze until cool. It will get to a gelatinous consistency.
4. Spread the glaze in the bottom of the cooked pie crust. Arrange freshly sliced peaches over the glaze.
5. Serve with whipped cream (optional).
ingredients:
1 baked pie crust, single layered
GLAZE
2 fresh peaches, skinned, pitted and mashed/pureed
3/4 to 1 cup sugar (less sugar for peaches that are more ripe)
1/2 cup water
4 Tbsp. cornstarch
1 Tbsp. butter
1 tsp. vanilla
1 dash nutmeg
2 dashes cinnamon
4 fresh peaches, skinned, pitted and sliced into 8ths
directions:
1. Cook the pie crust, docking well to avoid bubbles. Let cool.
2. In a medium saucepan, add peaches, water, butter, sugar and cornstarch. Bring to boil and cook for apx. 5 minutes. Stir in vanilla, nutmeg and cinnamon.
3. Refrigerate glaze until cool. It will get to a gelatinous consistency.
4. Spread the glaze in the bottom of the cooked pie crust. Arrange freshly sliced peaches over the glaze.
5. Serve with whipped cream (optional).