We're a little behind in posting here at Simple Baking Machines as KW has started back to school and I take Step 2CK tomorrow (eeek)! But since the experts recommend taking a break the day before a big exam to relax your brain and since it doesn't take much to convince me not to study, we're getting a little caught up.
It just happened that peach season was in full swing during the week I spent back at home after returning from the Yukon. Mom had nearly a bushel of sun ripened, sweet smelling fruit on the kitchen counter. And may I add that these peaches were grown directly across the street from our house! While fresh peaches are perfect to eat plain, they also have endless possibilities for more involved preparation and enjoyment. Oh, like grilling with a bit of brown sugar and cinnamon and serving with vanilla bean ice cream (the kind with the little black flecks in it), peach and blueberry crisp, or peach cobbler (a childhood favorite, especially the ooey-gooey biscuits!). But this is not a post about any of those things. Its a modification of our secret ingredient strawberry pie.
Mix and Press Pie Crust
1 cup flour
1/2 teaspoon salt
1/4 cup shortening
2 tablespoons butter
1 tablespoon cold water
Combine all the ingredients except butter.
Stir together with fork or pastry mixer.
Add water.
Dump dough into pie pan. Press evenly in the bottom and up the sides of the pan.
Bake 12-15 minutes at 450* until the edges start to brown.
Pie Filling
1 cup water
1 cup granulated sugar
3 tablespoons corn starch
3 tablespoons peach Jello
6-7 peeled, sliced peaches (Carefully slide in a pot of boiling water for a few minutes and then transfer to a bowl ice water for easy skin removal.)
Put water, sugar, and corn starch in sauce pan over medium heat.
Stir constantly until thick, about 15 minutes.
Add peach Jello.
Transfer to another bowl to cool.
Fold in peach slices.
Extra layer of goodness
4-5 oz. cream cheese (the secret ingredient!)
2 tablespoons granulated sugar
Beat in mixer until well blended.
Assembly
Carefully spread the cream cheese mixture in the bottom of the cooled pie crust.
Pour Jello and peach filling on top.
Cool in refrigerator for several hours until firm.
Top with whipped cream.
Cut into extremely large pieces and serve.
It just happened that peach season was in full swing during the week I spent back at home after returning from the Yukon. Mom had nearly a bushel of sun ripened, sweet smelling fruit on the kitchen counter. And may I add that these peaches were grown directly across the street from our house! While fresh peaches are perfect to eat plain, they also have endless possibilities for more involved preparation and enjoyment. Oh, like grilling with a bit of brown sugar and cinnamon and serving with vanilla bean ice cream (the kind with the little black flecks in it), peach and blueberry crisp, or peach cobbler (a childhood favorite, especially the ooey-gooey biscuits!). But this is not a post about any of those things. Its a modification of our secret ingredient strawberry pie.
Mix and Press Pie Crust
1 cup flour
1/2 teaspoon salt
1/4 cup shortening
2 tablespoons butter
1 tablespoon cold water
Combine all the ingredients except butter.
Stir together with fork or pastry mixer.
Add water.
Dump dough into pie pan. Press evenly in the bottom and up the sides of the pan.
Bake 12-15 minutes at 450* until the edges start to brown.
Pie Filling
1 cup water
1 cup granulated sugar
3 tablespoons corn starch
3 tablespoons peach Jello
6-7 peeled, sliced peaches (Carefully slide in a pot of boiling water for a few minutes and then transfer to a bowl ice water for easy skin removal.)
Put water, sugar, and corn starch in sauce pan over medium heat.
Stir constantly until thick, about 15 minutes.
Add peach Jello.
Transfer to another bowl to cool.
Fold in peach slices.
Extra layer of goodness
4-5 oz. cream cheese (the secret ingredient!)
2 tablespoons granulated sugar
Beat in mixer until well blended.
Assembly
Carefully spread the cream cheese mixture in the bottom of the cooled pie crust.
Pour Jello and peach filling on top.
Cool in refrigerator for several hours until firm.
Top with whipped cream.
Cut into extremely large pieces and serve.
wow. This looks delicious! I might have to try this.
ReplyDeleteThe original recipe is for strawberry pie instead of peach (I'd highly recommend that, too).
ReplyDelete