I guess you can have peach pie anytime of year, but for me, it's always best with fresh peaches. As, I've mentioned before I drive by the Farmer's Market almost daily and I buy a lot of our produce there. I've been wanting to get peaches for a while now and finally saw my peach guy out there again. My peach guy is Isom Orchards in Athens, AL. They also have several varieties of apples that I get in the fall. Their peaches are AWESOME. I know you Georgia peach folks are rolling your eyes thinking "she doesn't know good peaches." But I grew up on Georgia peaches. My parents used to go pick peaches in Georgia and I'd help my mother put them up. So, I know Georgia peaches and these are just as good...I promise. So last week I stopped by their stall at the market and got myself a huge basket of peaches. After I got them, he told me his best peaches would be out in 2 weeks. How do farmers know stuff like that? Anyway...he was trying to hook me I know...and it worked. I'm sure I'll be back there next week hauling off another basket to put up for the winter.
In the meantime, I made a pie. I haven't made a peach pie in ages. Blasen is an apple pie guy and I've been loving strawberry pie here lately(as in the past two summers that's all I want). So, I figured it was time to venture out to a new pie flavor. I don't think I've every really used a recipe before, but I wanted this pie to taste like the ones my mother would make. Therefore, I call up Mama Ford and she gives me the DL on her pie making.
Here's how it goes:
around 9 medium-large peaches, peeled and sliced
1 cup sugar
1 Tbsp cornstarch
1 tsp salt
1 tsp almond extract (that's the secret y'all)
2 pie crusts (the PW has a great recipe that is pretty close to the one I use.)
Make your crusts and while chilling in fridge make your filling. Like I said, the almond extract makes the difference. Some people like cinnamon...I am not one of them. My mother LOVES her some almond extract, I swear she puts it in about everything. Bake pie on 375 for about 50 minutes. I would recommend putting your pie pan on a sheet pan, because it will undoubtedly bubble over at some point. Also, I sprinkled mine with sugar and covered the crust edges with aluminum foil for the first 40 minutes. It will be pretty juicy since the peaches are fresh. I like mine with Cool Whip and Blasen always goes with the vanilla ice cream. Either way it's a great treat for a cool summer evening or a hot summer day or a cold winter's day or a crisp fall evening....you get the picture.
And yes, I ate that whole piece of pie. Ugh.
2 comments:
I LOVE almond extract! It's so good in chocohip cookies instead of vanilla, more refined taste....come to think of it, it was your choco cake with almond flavoring and the almond flavoring in the frosting...that turned me on to it. :)
I'm an almond extract girl too. My next door neighbor gave me a new cake batter and frosting recipe that is awesome and will replace all others I've used up until now, and both recipes have almond extract in them. Mmmmm.
We are so far away from good peaches and produce out here it is sad. :( Looks yummy. I'd have eaten a whole piece with you too if i could have!
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