Last week Tessa, I and the two neighbor boys she was babysitting headed out to Sauvie Island Farms – a delightful and fun place. For more info on the farm check out my post over at Homebased Portland. Vicki, the owner of the farm, had emailed me and invited us to come on out to the farm and pick some peaches – so we did! And I am so glad we did. I want to live on a farm!
I have to tell you though that I don’t like peaches. I like the flavor of peaches but as you may have figured out by now I have a bit of a texture issue. It is the texture of peaches I don’t like – at least I didn’t like. That was until I made my friend’s mothers Fresh Peach Pie or Fern’s Fresh Peach Pie!
But first, back to the farm. We picked Red Haven peaches – I guess there are lots of varieties but I am not much of a peach expert. The picking was fast and easy.
When I was deciding what to do with all the beautiful peaches I now had spread all over my kitchen counter I decided I wanted to make a fresh peach pie vs. a cooked pie where the peaches would be softer and mushier. If I was going to learn to like peaches I figured the firmer the better.
Fern’s recipe calls for a pastry pie crust but since I am not a big fan of making pastry pie crust I decided to go with a gingersnap crust. I think next time I would use a graham cracker crust or a combo of graham cracker and gingersnap. I loved the ginger flavor with the peaches but the gingersnaps were a little overwhelming to the freshness of the pie.
Because there is no baking of the peaches (just the crust) it is a quick and easy pie to put together.
I had put a plea on Facebook asking what I should do with all my peaches and I got some great responses. One of them was from Michelle who told me her favorite way to eat peaches was over ice cream with homemade caramel sauce and granola. Of course I had to ask for the caramel sauce recipe. Quick and easy to make I was soon in love. It was so good!! (I”ll share that recipe tomorrow or you can visit my Facebook page where she posted the recipe) I thought about eating the leftover caramel sauce for breakfast this morning!
I guess you could say I am a peach convert. I do have to cut them up into small pieces and they can’t be too ripe but I ate them and liked them!! Aren’t you proud?!
I’ve still got lots of peaches left so if you have any great recipes to share, let me know!!
- 1 cooked pastry pie crust (or gingersnap or graham cracker crust or combo of the two)
- 2 C fresh, sliced fresh peaches (I used a larger pie plate so I probably used more like 3-4, you want to fill your pie plate)
- ¼ C sugar
- 1 Tbsp fresh lemon juice
- orange juice (about 1 cup)
- 3 Tbsp cornstarch
- 2 Tbsp butter
- ¼ tsp almond extract
- dash salt
- Whipped cream for topping
- Skin peaches and slice and sprinkle them with sugar and lemon juice
- Let stand one hour
- Drain juice off peaches, there should be approximately 1 cup juice, if not (I only had about ⅓ cup) add enough orange juice to make a total of 1 cup
- Add syrup/juice mixture to cornstarch and blend
- Cook until thick and then add butter, almond extract and salt
- Add mixture to peaches and gently stir
- Place peaches in pastry pie shell
- Refrigerate and serve with whipped cream
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