I don’t often run the same recipe twice. But after I served fresh peach pie to the members of our writers’ group Tuesday night, they wanted to know how to make it. So, in honor of them (and because this is my favorite recipe) an exception must be made.
For those of you who want to try your hand at homemade crust, check out Grandma Conrad’s Never Fail Pie Crust. It’s the only recipe I’ve use for over 30 years. True to it’s name, it has never failed!
A word of warning. This pie will only be as good as the peaches you use. Here’s my best advice on choosing good peaches.
- Do not use California peaches if you live in the midwest. Who knows why – distance, picked too soon, whatever – but it’s hard to get good California peaches in this part of the world.
- In the midwest, the best peaches come from Missouri, Michigan, Colorado and Georgia, in that order.
- Smaller peaches are usually better than large ones.
- Choose peaches with a little blush and a lot of clear, yellow color.
- Let the peaches ripen in a bowl or paper bag until you smell them. Then they’re ready to use.
- Peach season runs from early July to mid-August. It’s hard to get good peaches outside those time parameters.
Now, without further ado, here’s the recipe. You’ll be surprised how easy it is!
Fresh Peach Pie
5 large or 7 small to medium peaches
1/2 cup sugar
1/2 cup water
3 tablespoons cornstarch
2 tablespoons butter
1/2 teaspoon almond extract
Slice three large peaches into a nine inch baked pie shell. In a sauce pan, crush two large peaches. Mix together 1/2 cup sugar and three tablespoons of cornstarch and add to crushed peaches along with 1/2 cup water. Cook and stir constantly until mixture boils, thickens and turns clear. Add 2 tablespoons butter and 1/2 teaspoon almond flavoring and stir. Pour hot mixture over sliced peaches in the pie shell.
