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Tuesday, September 13, 2011

Peach Pie

Matt’s Mom is coming to dinner and I wanted to pay tribute to her by making something she taught me to make. On my first birthday in Pittsburgh away from my family all I wanted to do was go to Mary’s house and have her famous strawberry pie (which is equally as good with blueberries). One of the most thoughtful birthday gifts I have ever gotten was when she bought me my own pie making ingredients (complete with the most perfect apron ever) and taught me how to make this heavenly pie.


Fall Candle- we meet again...

Now I bet you are wondering why, if this pie is so “delightful” (yeah, I know… corny) with strawberries or blueberries, I am blogging about a peach pie. Ever since I tried this pie all I thought in my head was how good this would be with peaches. The first time I tried this pie with peach was the week of my big brother (personal trainer) and sister-in-law’s (dietitian) wedding. I even got a B+ for effort trying to convince them that is was “fat free” and “sugar free.” Ok, more like an F… but that doesn’t matter because the speed in which this pie was consumed was quite impressive. I guess that means I wasn’t the only one who thought it was delicious.


Peach Pie
(Inspired by Mary Winkler’s Strawberry Pie)

Ingredients
1 Pie Crust (I am sorry to say that for this pie I used a store bought pie crust. I do have 2 recipes for pie crusts however, so if you are feeling extra culinary message me and I can give you them)

Filling
4 Large Fresh Peaches, peeled and diced
3/4 Cup Sugar
3 Heaping Tablespoons Cornstarch
2 Tablespoons Karo Syrup
1 Cup Water
3 Tablespoons Peach Jello (use dry from the package)

Directions
1. In a large sauce pan, using a wire whisk, mix together sugar, water, cornstarch, and Karo Syrup.
2. After those ingredients are mixed together, heat over medium high heat until mixture boils, thickens, and becomes clear. Keep stirring with whisk so it doesn’t burn!
3. Remove from heat and whisk in the 3 tablespoons of jello.
4. Put in filling in fridge to cool.
5. Do not add the berries until the mixture is cooled because it will make them too mushy.
6. When sauce is cool, add the cleaned and dried berries.
7. Refrigerate an hour or two before serving. Add whipped cream or Cool Whip just before serving.

A few notes and a disclaimer…
~If you would like to try this pie with strawberries or blueberries, use about a quart of fresh fruit and that flavor jello.
~The peaches are pretty juicy once diced so I put them on a plate and put a paper towel on top to try and dry them out some.
 **Now the disclaimer** When you put the filling in the fridge do not forget about it! The filling will harden and there is not much you can do with it after. Learn from my mistakes!


Enjoy! :) 

1 comment:

  1. Stace, this looks AWESOME. I want to make this now! ;)

    ReplyDelete