Mostly Raw Peaches Peach Pie

given to me by Vanessa and to Vanessa by Deanna Dowdle

makes 1 pie

Prep time: 20 minutes (this includes a pie crust done in a food processor)

Cook time: 5 minutes (stove top)

Cost: $2.85

(peaches: 2.00 in the summer; pastry shell: .70, sugar: .13, other stuff: .02) 

1 9-inch pastry shell

6 C sliced peaches or about 6 peaches (you can actually get away with less than 6 C, but you must have at least enough for one solid layer of sliced peaches on the bottom of your crust, plus 1 more cup)

1 Tbsp lemon juice

3/4 C sugar

3 Tbsp cornstarch

3/4 C water

1/8 tsp almond extract

1-2 drops food color (I didn't use; maybe it would have made my finished product prettier)

Have you pie shell ready and cooled.

Combine peaches and lemon juice. Remove 1 C peaches and mash. (If they're soft and peeled, this can be done with a fork; I wiped out the food processor I'd used to make my crust and used it). Set this aside for a minute.

Arrange remaining peaches in pie crust (at least one layer, but don't be afraid to double layer them) and set aside.

Mix sugar and cornstarch in a saucepan. Add water and whisk. Add peach puree. Cook, stirring constantly, over medium heat until it begins to thicken. Simmer 2 more minutes. Remove from heat. Add almond flavoring and coloring if using.

Pour this mixture over the sliced peaches in your pan. Refrigerate at least 2 hours.

Note: If you've messed it up and it looks a disaster, don't despair. It will taste great, no matter what. And aesthetically, it's nothing a little whipped cream can't fix (even if your whipped cream piping skills are so remedial your husband asks if there are marshmallows on the pie). And as I said earlier, this is normally a very very pretty pie that slices wonderfully.

Posted by