August 21, 2012

Fresh Peach Pie!

I've been craving peach pie all summer long and finally made one for my family to enjoy devour.  The shortbread crust is delicious, the peaches fresh (of course) and the cream is freshly whipped - say hello to fresh peach pie...
Super good!
Fresh Peach Pie with (thick) Shortbread Crust 
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)

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
1 cup butter
1/2 cup confectioners' sugar
2 cups all-purpose flour
1/4 teaspoon baking powder

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.