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Fresh Peach Pie

Choose ripe, sweet and tender peaches.

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

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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.

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

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