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Fresh Peach Pie

Choose ripe, sweet and tender peaches.
Printable recipe | Video



Prepare with a generous high rim:
A baked 9-inch traditional, shortening-free, or vegan pie crust
 
Clean, peel and slice:

  • 1 quart peaches (4~5 peaches, depending on the size)
Reserve and blend or sieve 1 cup of the fruit, or use canned peach drink or nectar(1 cup). Combine and cook, stirring until thickened over low heat 10~15 minutes:
  • 3/4 cup sugar
  • 2 1/2 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1 cup water

video 669K


Add the blended fruit to give color.
Add 1 teaspoon fruit liquor.
Put the whole peaches into the baked pie shell, evenly distributed.


Pour the syrup over the peaches, coating them thoroughly.

(video 779K)

 
Chill the pie in the refrigerator at least 4 hours. Serve garnished with whipping cream.



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