The year I was born my parents moved into a new house. It was a great neighborhood and the girl next door (Jaime) became one of my best friends. We spent many days running back and forth from house to house. After twelve years my parents moved about two miles away and lucky for us, two years later her parents bought the house three doors down from mine!
We went to middle school and high school together and even roomed together at Rick’s College (now called BYU Idaho). She is a wonderful friend. We are both married with four kids now, so life is busier, but she is in my gourmet dinner group so I see her at least once a month.
Jaime’s mom makes great pies. I can still remember the taste of her delicious strawberry and peach pies. I would have slices at their house and sometimes she would give my family a whole pie. I confess that I wished on many occasions that I could have more than just one slice of Lenda’s (Jaime’s mom) peach pie.
Now that I am making my own pies I have a new appreciation for Lenda and those delicious peach pies I remember from my childhood. Sometimes I get a little possessive of the pies I make. They are a lot of work, but well worth it.
We have a peach tree in our backyard and I look forward every year to the peach harvest. It’s a great way to end the Summer!
Once the peaches start growing the kids ask me daily if they are ready to be picked. I hold them off as long as possible and then the kids and I pick them before they start falling off the tree, or get eaten by bugs. Let me know if you have any secrets for keeping bugs off of peaches.
First step to a delicious peach pie is the crust. Combine flour, Crisco and salt in food processor.
Pulse until crumbly…
Add ice water and mix until dough comes together in a big ball. If it isn’t coming together add more water;1/2 teaspoon at a time. Next roll out the dough on a floured surface.
This should make enough for two pies. Next gently lift the flattened dough onto the pie pans and poke holes in the bottom of the pie crust and cover with foil. Bake at 450 degrees for 8 minutes. Take off the foil and bake for 5-6 more minutes or until the edges are golden.
Pie experts please turn away from the picture. As you can see my crust is far from perfect! That is the beauty of it my friends, it doesn’t have to be perfect, it will still taste DELICIOUS! In my next life, I would love to make those gorgeous pies that have the cut out shapes floating on top of the fruit or the darling patterns on the edges. For now I will take a bite and the memory of the pieced together crust is instantly gone!
Set aside the crust (perfect of imperfect) while you make your filling. In a sauce pan, combine sugar, Jell-O, corn starch and salt.
Then add water and bring mixture to a boil over medium heat.
Remove from heat and stir in some lemon juice.
Chill in the refrigerator until set (6-8 hours) or overnight. Add 3-4 heaping spoonfuls to peeled and sliced peaches. Scoop peaches and filling into pie crust. Spoon more filling on top or in spaces if desired. I like mine to have mostly peaches and just a little bit of filling. Voila! You are done. ENJOY (by yourself or I guess you could share also!)
I like to serve mine with a dollop of fresh whipping cream. My sister-in-law Jen makes the best whipping cream ever. The recipe is down below, you’ve got to try it. It makes everything taste better! I don’t have any photos of the pie with whipping cream since we took the pie and headed over to Grandpa and Grandma’s house to share.
Oh and need I forget that whipping cream + baby = very happy baby
Makes two bottom pie crusts or one for bottom and one for top
2 cups flour
2/3 cup Crisco (must be)
1/4 teaspoon salt
1/4 cup ice water
Mix flour, Crisco and salt in food processor until crumbly. Add ice water and mix until dough comes together in a big ball. If it is not coming together, add more water 1/4 teaspoon at a time. Separate ball into two equal balls. Roll out one at a time on a floured surface. Gently place pie crust in pie pan. Poke holes in bottom with a fork. Cover entire pie with foil. Have the foil dip down and follow the contour of the pie dish. Bake at 450 degrees for 8 minutes and then take off foil and bake for 5-6 minutes more or until edges are browned.
Fresh Peach Pie
2 ½ cups water
2 ½ cups sugar
1 small package orange Jell-O
½ cup corn starch (packed)
¼ cup lemon juice
dash of salt
4-5 large ripe peaches
In a sauce pan, combine sugar, Jell-O, corn starch, and salt. Then add water. Bring to a boil over medium heat. Once mixture has boiled remove from heat and stir in lemon juice. Chill in refrigerator until set or overnight. Peel and slice peaches. Add chilled sauce. There will be enough sauce for at least three pies. Pour peaches and sauce in your favorite cooled pie crust. Chill at least 1 hour before serving. Top with whipped cream and enjoy!
Fresh Whipping Cream
8 ounces heavy whipping cream
3/4 cup powdered sugar
2 teaspoon vanilla
Whip cream with beaters till almost firm. Add sugar and vanilla and whip till desired firmness.