Note: oops . . . I forgot to include the butter in the instructions. It’s there now. (collective sigh) Der!
It is hunting season, you know, so I’ve been hunting for a peach pie recipe that is cold, light, and fresh. And hopefully . . . no, definitely without a soggy crust. After trial and error and two bushels of peaches later, I ended my hunting career and switched to inventing . . . creating this recipe out of sheer desperation. The beautiful thing about this pie? No soggy crust. No brown peaches. And it is fresh! You literally assemble the pie immediately before devouring so there is no time for anything to get soggy or go brown. I might have failed as a hunter but I came out a winner, for I get pie. Fresh, light, cold, peach pie.
1 9-inch pie shell, baked and cooled*
1/2 cup water
1 cup sugar
3 T cornstarch
1 T fresh-squeezed lemon juice
¼ c peach juice (peel, pit, and mash 1 peach and strain, reserving juice)
1 T butter or margarine
4 c fresh cold sliced peaches
vanilla ice cream or whipping cream, optional
In saucepan, combine water, sugar, cornstarch, lemon juice and peach juice. Cook, while stirring, over medium heat until mixture comes to a boil. Cook an additional 2-3 minutes, until mixture is thickened and clear. Add butter and stir until melted. Pour into bowl and cover surface with plastic wrap. Chill.
When ready to serve pie, prepare peaches, toss with glaze and pour into pie shell. Serve with ice cream or whipping cream, if desired. I desire!
*any size pie shell will work…just adjust amounts of peaches and glaze accordingly
Inspired by: Maddox Ranch House Restaurant