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.

Banana Cream Pie

I recently finished reading the book American Pie: Slices of Life (and pie) From America's Back Roads by Pascale Le Draoulec.    It's the author's story of her experiences driving across the country in search of good pie - this would be such a dream trip to me!  The book was a fun read, and includes recipes she gathered along the way.  I've been making serious banana cream pie for years, the kind that requires lots of standing at the stove stirring milk and sugar and eggs until it thickens up into a creamy and delightful pudding.  But when I read the story of the author acquiring this recipe in Veyo, Utah, I just had to give it a try.  Our friends Curtis and Mary came over to try the pie and give their review of it. Oh yes, they liked it.  In fact, Curtis loved it enough to pose for a picture with his second slice.

This recipe calls for banana extract, which is not carried in any grocery store I could find.  I did find something called "banana creme" flavor at a specialty kitchen store so that's what I used here.  I don't know if it banana extract would be much different.  This pie was creamy and delicious.  We definitely recommend it (but I think it would be just as delicious without the banana flavor).

Evaline's Banana Cream Pie

Crust:

1 9-inch pie crust

Filling:

1/2 cup sugar

1/2 teaspoon salt

3 tablespoons cornstarch

1 1/2 cups milk

1/2 cup light cream (half and half)

3 egg yolks, lightly beaten

2 tablespoons butter

1 teaspoon vanilla

1/4 teaspoon banana extract

1-2 bananas, depending on size

Whipped cream topping:

1/2 cup heavy cream

1/2 teaspoon vanilla extract

1 tablespoon sugar

pinch of salt

Combine sugar, salt, and cornstarch in a small mixing bowl and set aside.

Scald milk and cream and slowly beat in the sugar mixture.  Cook on low flame until filling thickens.

Beat a small amount of this filling into your 3 beaten egg yolks.  Mix thoroughly, then incorporate egg mixture into the filling.  Cook at low temperature, stirring constantly, until thick, about 3-4 minutes.

Remove from heat.  Add butter and flavorings.  Pour 1/3 of filling into prebaked pie shell.  Slice bananas on top.  Add remainder of the filling.

Let cool.  Beat topping ingredients together until thick.  Slather on pie.