Fresh Peach Pie

There is nothing like fresh peach pie!  In this recipe, since only the sauce is cooked and not the peaches, you get a wonderful fresh peach taste.  Add whipped cream or vanilla ice cream and the "peaches and cream" taste is amazing!  You can use a store bought crust or the pie crust recipe below which is easy (and inexpensive) to make and nice and flaky.

Fresh Peach Pie

                    1 - 9" pie crust, cooked                   2 large peaches, mashed
                    1 c sugar                                          1/2 tsp pure almond flavoring
                    4 Tbsp cornstarch                            2 Tbsp butter
                    1/3 c water                                       3-4 large peaches, sliced

In large saucepan, mix together sugar and cornstarch.  Add water and peaches.  (Peaches can be easily peeled if you first submerge them in simmering water for 15-20 seconds.)  Cook at medium heat stirring until sauce thickens and looses opaque look.  Remove from heat and stir in almond flavoring and butter.  Cool.  (Can use ice bath to hurry process.)  Spread a small amount of sauce to cover bottom of pie crust.  Fill crust with sliced peaches.  Spoon rest of sauce over peaches, covering to edges to seal.  Place wax paper over top and refrigerate for 2-3 hours until chilled and set.  Serve with whipped cream or vanilla ice cream.  Enjoy!

Flaky Pie Crust

                    2 c flour                                            1 c Crisco shortening

                    1 tsp salt                                           1/2 c cold water

Pre-heat oven to 425 degrees F.  Mix flour and salt together in medium bowl.  Cut in shortening with a fork or pastry blender until the shortening is broken up into small pea size pieces.  Add water and gently combine until it starts to stick together.  Do not over mix or knead!  Cover and let rest for 20 minutes.  Roll into a ball and divide in half.  Flour surface and roll into circle big enough to hang over pie pan.  Fold in half, then half again and gently pick up and place in pie pan.  Unfold gently.  The crust will tend to shrink as it cooks, so make sure not to stretch the crust in the pie pan.  Prick the bottom and sides generously with a fork to prevent bubbles while cooking.  Cook for 10-12 minutes until light golden brown.  Cool.  Makes 2 pie shells. (For cooked pies, fill pie shells before cooking and follow pie instructions for baking.)