Fresh Peach Pie Even though people are posting back-to-school photos, don't say goodbye to summer just yet. This pie is the perfect late summer treat. Good made with sweet peaches or even with those that aren’t quite sweet enough to eat. I purchased a graham cracker crust, but the pecan piecrust is scrumptious if you have the time. Spoon on a dollop of whipped cream before serving.
Fresh Peach Pie
4 – 6 peaches, depending on size
1 prepared graham cracker crust
OR pecan piecrust (see recipe following)
1 tablespoon lemon juice
¾ cup sugar
3 tablespoons corn starch
½ cup peach juice or water
¼ teaspoon almond extract
1 envelope (¼-oz.) unflavored gelatin
whipping cream
Do not pare peaches. Rinse, pit, and slice about 3 peaches (enough to equal 3 cups). Arrange in graham cracker or pecan piecrust. Mash about 2 peaches (enough to equal 1 cup mashed). Pour into a saucepan. Add lemon juice, sugar, corn starch, and peach juice or water. Mix thoroughly. Cook and stir over medium heat until thickened. Remove from heat; stir in almond extract and gelatin until well mixed. Pour over sliced peaches in crust (the graham cracker crust might not be big enough to fit all the filling). Refrigerate for at least 1 hour before serving. Whip cream and spoon a dollop on each slice. Yield: 6-8 pieces
Pecan Piecrust
½ cup butter or margarine, softened
1 cup unbleached white flour
¼ teaspoon salt
2 tablespoons sugar
¼ cup finely chopped pecans
Preheat oven to 350 degrees F. Combine the butter or margarine, flour, salt, sugar, and pecans. Mix well with a fork. Press into a deep-dish 9-or 10-inch pie plate. Bake for about 15 minutes or until lightly browned. Watch closely.
4 – 6 peaches, depending on size
1 prepared graham cracker crust
OR pecan piecrust (see recipe following)
1 tablespoon lemon juice
¾ cup sugar
3 tablespoons corn starch
½ cup peach juice or water
¼ teaspoon almond extract
1 envelope (¼-oz.) unflavored gelatin
whipping cream
Do not pare peaches. Rinse, pit, and slice about 3 peaches (enough to equal 3 cups). Arrange in graham cracker or pecan piecrust. Mash about 2 peaches (enough to equal 1 cup mashed). Pour into a saucepan. Add lemon juice, sugar, corn starch, and peach juice or water. Mix thoroughly. Cook and stir over medium heat until thickened. Remove from heat; stir in almond extract and gelatin until well mixed. Pour over sliced peaches in crust (the graham cracker crust might not be big enough to fit all the filling). Refrigerate for at least 1 hour before serving. Whip cream and spoon a dollop on each slice. Yield: 6-8 pieces
Pecan Piecrust
½ cup butter or margarine, softened
1 cup unbleached white flour
¼ teaspoon salt
2 tablespoons sugar
¼ cup finely chopped pecans
Preheat oven to 350 degrees F. Combine the butter or margarine, flour, salt, sugar, and pecans. Mix well with a fork. Press into a deep-dish 9-or 10-inch pie plate. Bake for about 15 minutes or until lightly browned. Watch closely.
 Arrange peaches in crust. |  Cook until mixture thickens. |  Pour mixture over peach slices. |
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