Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
I've been using this recipe with the "secret ingredients" for years and it's a little different than your usual cinnamon flavored peach pie. Can't remember where I got it so I looked on line to see if anyone else used it and I see it has currently come from the magazine "Taste of Home."
The woman who sent it in says that she won, not only a blue ribbon, at the country fair with it but also a purple ribbon for Best in Class. That doesn't surprise me as I think it's something a little special.
Yes, my lattice is flawed. I tried a new recipe for crust and in our warm and humid weather yesterday it rapidly became difficult to work with so I cheated a bit. I was fit to be tied by the time I was done.
Peach Pie
5C. peeled and sliced peaches
1C. sugar (I used a bit less.)
2t. lemon juice
1/2 T. orange zest
1/8t. almond extract (I use a little more.)
1/4t. nutmeg
1pinch of salt
1/4C. cornstarch. (The peaches were very juicy and this was a little runny. Usually I use a combination of tapioca starch and cornstarch. I think that sets up better.)
Bake at 400 degrees for 40 minutes with foil around the edges. Then remove foil and bake 10-15 minutes longer. Cool well before slicing.
How do you make your peach pie?
Thank you Lodestar for the recipe.I am going to buy grocery tomorrow and peaches are definitely included.
It's always difficult for me to estimate how many apples or peaches I need for a pie. This recipe called for five cups of sliced peaches and that turned out to be six medium sized peaches.
It would probably help to be the one to buy the groceries but often DH runs that errand.
Of course it wasn't any problem. As long as I was dunking them in scalding water and peeling them I did the other two as well and gave them a light wash in white vinegar and water to keep them from browning, wrapped them and put them in the fridge. The next evening I rinsed them, diced them with a little sugar and cinnamon and we ate them over ice cream.
I talked to a cousin last night and she invited me to a showing of her watercolors next weekend. I told her I'd bring a peach pie for the evening. This will give me a chance to resolve my frustration with the sloppy lattice. I want a perfect pie!
I have yet to find a peach this summer that's worthy of being made into a pie. 90% of them have been pulpy and/or gritty when they ripen, even though they taste alright. I remember peaches having firm flesh, kind of between an apple and a pear. Try and find a peach like that these days.
I have yet to find a peach this summer that's worthy of being made into a pie. 90% of them have been pulpy and/or gritty when they ripen, even though they taste alright. I remember peaches having firm flesh, kind of between an apple and a pear. Try and find a peach like that these days.
Sorry to hear. I remember years like that back when I was still canning peaches. One year I even got some that the only way I can describe them is "cottony."
Like I said, I didn't buy these peaches. DH did. But they seemed like Colorado Freestones to me if that helps.
I suppose it matters what part of the country you're in, too. We're in So. MN. Good luck.
__________________
- Please follow our TOS.
- Any Questions about City-Data? See the FAQ list.
- Want some detailed instructions on using the site? See The Guide for plain english explanation.
- Realtors are welcome here but do see our Realtor Advice to avoid infractions.
- Thank you and enjoy City-Data.
That's different, Mike. Using ginger on peaches is a new one for me. And graham cracker crumbs for a crisp is also a clever idea. A crisp can give you much the same flavors as a pie without the extra work of a crust.
The peach pie I served my cousins today had a much tidier crust to my relief but the peaches weren't nearly as ripe and juicy. That made the pie stand up a little taller which always looks nice so there was one new thing I learned.
I'm always hoping for that harmonic convergence of the perfect ingredients, the perfect working conditions and a little bit of luck. Once in a while I'll hit the jackpot. Usually that's a time when it's an everyday thing and just the two of us are eating with no ceremony necessary.
Darn it, you made me salivate for peach pie but I don't have any peaches so I was forced to make some sugar-free black bean fudgy brownies instead. I hope you know that this is all your fault!
That will NEVER satisfy a yen for peach pie. You'll just have to eat the brownies and then invest in a sack of peaches and go to work.
I made a peach cobbler yesterday using frozen peaches, it's what I had on hand at the last moment.
I'll post a picture later
Please register to post and access all features of our very popular forum. It is free and quick. Over $68,000 in prizes has already been given out to active posters on our forum. Additional giveaways are planned.
Detailed information about all U.S. cities, counties, and zip codes on our site: City-data.com.
Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
so I was forced to make some sugar-free black bean fudgy brownies instead. I hope you know that this is all your fault! 
But sometimes you just don't have a choice.
