I’m gonna be perfectly honest…I love fresh fruit of all kinds. I love most fruit baked into pies, cobbler and crisps, except for the peach! My “Sweet Tooth” usually doesn’t discriminate, but I don’t really care for cooked peaches.
With the Berlin Peach Festival right around the corner and the need to create all things Peach, in addition to our famous Peach Dumpling, we’ve decided this year to roll out the Glazed Peach Pie. Although this pie crust is “BAKED” and the glaze cooked on the stove till thickened, the peachy interior remains raw leaving the fresh peaches in their most natural, tasty state. Of course you can add fresh blueberries to the party for something really special. Enjoy!
GLAZED PEACH PIE
1 (9 inch) pie shell, baked
1 cup white sugar
1/2 cup water
3 tablespoons cornstarch
1 tablespoon butter
2 cups fresh peaches, pitted and mashed
1/4 teaspoon ground nutmeg
1 teaspoon vanilla extract
4 cups fresh peaches – pitted, skinned,
Combine sugar, water, cornstarch, butter, mashed peaches, and nutmeg in a saucepan. Cook over medium heat until clear and thick. Stir in vanilla.
Fill pie shell with sliced fresh peaches, alternating with the glaze. Refrigerate.
Yield: 8 servings.