Peaches are now in season. My sister and I love peaches. This recipe started from Leah Houtz, while she is gone her peach pie recipe is not. This is our favorite pie; we make it Gluten Free and still fight off everyone to have it to ourselves.
Leah's Fresh Peach Pie
1 baked pie shell – 9-inch, or Gram-cracker crust or vanilla wafer crust
4 Cups fresh, ripe peaches (about 6 peaches)
2 Tablespoons lemon juice
¾ to 1 Cup sugar, depending on the sweetness of your peaches
4 Tablespoons cornstarch (1/4 cup)
¼ teaspoon salt
1 Tablespoon butter
Sweetened whipped cream or cool whip
To peel the peaches, place each peach into boiling water for about 1 1/2 minutes, or until the skins are loosened. Place peach into ice cold water. Let sit two minutes and then peel, the skin should slide off. Slice into thin slices and place into large bowl. Sprinkle peaches with lemon juice and sugar and stir to combine; let sit about ½-hour, stirring occasionally.
Drain the peaches BUT keep the syrup, there should be about 1 cup of syrup. Add water if needed to make the 1 cup. Set the peaches aside. In a medium saucepan blend cornstarch and salt into the syrup. Whisking constantly, cook over medium heat until thicken. Remove from heat and let cool about 10 minutes. Add the 1 Tablespoon butter.
Fold peaches into the thickened mixture until combined. Pour into the baked pie shell. Chill at least 2 hours. Serve with sweetened whipped cream.
**To make this Gluten Free; use GF Animal Crackers to make a crust or use a GF gram cracker crust, they are available in most grocery stores.
** To make Dairy Free either leave out the butter or use Dairy Free Margarine. Leave off the whipped cream.
Jan@DairyKeen.com