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Fresh Peach Pie with (thick) Shortbread Crust
Ingredients:
1 cup water
1 cup sugar
4 Tablespoons (heaping) cornstarch
3 drops yellow food coloring
1/4 cups fresh lemon juice
1 pinch salt
1/4 cup butter
7 whole peaches, peeled and sliced
1 recipe Shortbread Crust (see below)
Directions:
Combine water, sugar, cornstarch, food coloring, lemon juice and salt in a medium saucepan. Whisk until combined. Stirring constantly, cook over medium heat until thick and almost hard to stir. Remove from heat and add butter; stir until melted and combined. Add peaches and gently fold to coat. Pour into precooked, cooled pie shell. Refrigerate for 4 hours to set. Top with whipped cream and serve.
Shortbread Crust
Makes one thick 10" pie crust or two thin 9" crusts
Ingredients:
1 cup butter
1/2 cup confectioners' sugar
2 cups all-purpose flour
1/4 teaspoon baking powder
Directions:
Preheat oven to 350 degrees F. In a large bowl, cream butter and confectioners' sugar until light and fluffy. Stir together flour and baking powder, blend into butter mixture. For a thick crust, pat into a 10-inch pie plate - or if you prefer a thin crust, divide dough and pat into two 8 or 9-inch pie plates and pop it into the freezer for 10 minutes before baking to firm up butter. Bake in pre-heated oven for 12 to 15 minutes, or until edges are lightly browned.
