I’m back!! I’m so sorry it took so long. I updated my blog, changed websites, summer came and went, tons of summer vacationing, school started, and you know the list. It goes on and on and on. When really all it is, is a bunch of excuses! I got lazy! I got disheartened, and I stopped sharing. I stopped writing, and my sister finally whipped me into shape last night and I will post my favorite recipes for YOU! I promise:) Just so you know, I’m up to my armpits in peaches. My mother has 3 peach trees that I get to be the happy recipient of. Actually she shares with anyone who wants. She and my dad could never eat all the peaches those 3 little trees produce. She dries peach slices for weeks. My dad eats 3 peaches every morning with a cup of fresh raspberries on top. In my prayers at night, I thank the Lord for these peach trees. I love them!! ( And the was no peach raper this year. That’s always a HUGE blessing.) The recipe I’m sharing is a new one for me. One of my NINE sister-in-laws, (and yes! I really do have 9 sister-in-laws! I only have ONE sister. She’s the one who whipped me into shape last night.) has made this a few times for family gatherings. It is an absolutely stunning dessert, and this time of year, with fresh peaches, it is utterly plate licking good! The new aspect of the recipe is the crust. It’s a simple shortbread crust that you press into your baking vessel of choice. I chose to use a 14 inch tart pan with removable bottom. My SIL Wendy uses a large silver cookie sheet. I believe you’d need to 1 1/2 times the recipe to fill the large cookie sheet. That’s a lot of peaches folks! Other than the new crust, I’ve used one of my favorite peach recipes. Makita’s Fresh Peach Pie. It’s a good one. I’ve got a new glaze I’m going to try today and I’ll let you knowhow that turns out. Enjoy peach season while it lasts. It’s one of the most wonderful times of the year:)
- Crust Recipe
- 2 c. flour
- 1/3 c. powdered sugar
- 1/2 t. salt
- 1 c. butter
- Glaze Recipe
- 1 c. sugar
- 1/2 c. water
- 4 T. cornstarch
- 1 T. butter
- 2 c. pureed peaches
- a ton of fresh peaches sliced
In a food processor, or if you don't have one a big bowl and a wooden spoon work great too. Make sure your butter is pretty soft. Add all the dry ingredients together and toss to combine. Add the softened butter and mix until the crust pulls together. It may be a little crumbly, but that's fine. Press the dough into a pie pan, a tart pan, a cookie sheet, or a baking dish. You want to press the dough until it is even and about 1/4 inch thick. This amount of dough fit a 14 inch removable bottom tart pan perfectly. Place in a 375' F oven for 10-12 minutes until browned slightly on the edges. Remove from oven and let cool before filling.
Bring all ingredients together in a saucepan and bring to a boil. Boil till thickened, about 2 mins.
Cool completely. Once the glaze has cooled you can put the pie together!! You will need a ton of fresh peaches. I like to have my pies HEAPING, but add as many as you'd like. I never add all the glaze. I start with half and add more if necessary. Add:
1 t. lemon juice
1 t. almond extract (super secret ingredient that makes the entire pie.)
These ingredients keep your peaches looking fresh and add a little something to the pie. If you aren't an almond fan, leave the extract out.
Pour the peach filling into the pie pan and serve immediately with fresh whipped cream. (I like to put more almond extract into the cream too.) The tart doesn't hold up real well the next day so eat the whole thing at once:) Or have a little soggy piece for brekky the next day!