Just the smell of peaches reminds me of the
transition from summer to fall.
We always have to make a fresh peach
pie - oooohhhh - so luscious and juicy.
I made one whole pie and these two
little pies with my perfectly ripe peaches.
Fresh Peach Pie Recipe
1 C. pureed ripe peaches
1 C. sugar
3 T. cornstarch
1 T. butter
1/2 C. cold water
1 tsp. vanilla
1-9 inch pie shell, baked and cooled
7-8 C. ripe peaches, peeled and sliced
(about 6 or 7 large peaches)
Mix the peaches, sugar, cornstarch, butter, and
water in a medium saucepan. Bring to a boil,
reduce heat and heat until thickened, stirring
constantly. When thick, remove from heat
and add vanilla. Stir in and then
transfer sauce to a bowl to cool to room
temperature. When cool, press through
a fine mesh sieve to remove lumps.
When sauce is cool, peel and slice peaches.
Gently toss the peaches in the sauce.
Pour into cooked and cooled crust.
Refrigerate until serving time. Serve
with sweetened whipped cream or
vanilla ice cream.
(If you are used to making your fresh
peach pie with peach Jello, try this one.
I made one of each and tasted them side
by side and will never make the Jello
I will be posting with