Search This Blog

Monday, July 25, 2011

Georgia Peach Pie

Some neighbors invited us over to play Rook on Sunday night.  We didn't want to leave 9 year-old Ryan home alone so he went along and ended up beating all the adults soundly (including Joe, who has been playing this game since his childhood).  It was a very fun evening.  Since I had a case of peaches from the produce co-op I made a pie to take along, and I guess it was good because the 5 people at the table devoured every last crumb of pastry and drop of peach juice.

For this outing I tried a recipe from the delightful road trip book American Pie, Slices of Life (and Pie) from America's Back Roads by Pascale Le Draoulec  
The recipe in the book does not call for a top crust, but I couldn't resist a lattice top on mine.  It's a little bit different method than I've used for peach pie before, but doesn't take much extra time and the result is a bright and pretty filling.  Give it a try - this recipe is a definite winner! (I am writing this as I made it, slightly different than the way it's written in the book.)

Georgia Peach Pie

1 9 inch pie crust

6 fresh ripe peaches, peeled and sliced
1 Tablespoon lemon juice
1/2 cup sugar
2 Tablespoons cornstarch
pinch of salt
1/4 teaspoon almond extract (I was out of almond, so used Mexican vanilla)
1 Tablespoon butter
  • Sprinkle peaches with lemon juice and sugar.  Let stand for 1 hour.  Drain the accumulated juices (about 1 cup) into a small saucepan, and boil the liquid until syrupy and slightly caramelized.  Meanwhile, transfer peaches to a bowl and toss them with the cornstarch, salt and almond extract.
  • Pour syrup over peaches, tossing gently.  Arrange peach mixture in pie crust and dot with butter.  Bake in preheated 400 degree oven for 25 minutes, or until top starts to brown slightly.

Saturday, July 23, 2011

Lime Cream Pie

I ran across this recipe on the Taste of Home website and thought it would be a good way to use up some limes I had kicking around in the refrigerator.  It was easy to make and pretty good, although I still prefer the creamier texture of Key Lime Pie.  But for something light and refreshing for summer, this is a very nice pie.

Lime Cream Pie

Pastry for single-crust pie (9 inch)
1 1/2 cups sugar
1/3 cup cornstarch
1/4 cup flour
1/4 teaspoon salt
3 cups water
4 egg yolks, beaten
4 1/2 teaspoons butter
1 1/2 teaspoons grated lime peel
6 tablespoons lime juice

1 cup heavy whipping cream
2 tablespoons sugar
1/2 teaspoon vanilla

  • Bake pastry in a 9 inch pie pan and cool on a wire rack.
  • In a large saucepan combine the sugar, cornstarch, flour and salt.  Stir in water until smooth.  Cook and stir over medium-high heat until thickened and bubbly.  Reduce heat; cook and stir 2 minutes longer.  Remove from heat.
  • Stir a small amount of hot filling into the yolks.  Return all to pan, stirring constantly.  Bring to a gentle boil; cook and stir 2 minutes longer.  Remove from the heat.  Stir in butter and lime peel.  Gently stir in lime juice.  Pour into crust.  Cool on a wire rack for 1 hour; refrigerate for at least 3 hours.
  • In a small bowl, beat cream until it begins to thicken.  Add the sugar and vanilla; beat until stiff peaks form.  Spread or pipe over pie.  Store in the refrigerator.