Pat's creamy peach pie.
Even though this isn't the best year for local peaches, you can still find some good ones.
I used some delicious local peaches this weekend as a topping on pound cake with whipped cream. They were small but perfectly sweet.
Last week, I shared a recipe for a creamy peach pie. On Saturday I heard from a reader named Pat who said it turned out great. She used white peaches from Reasor's.
"They are a little pricey but worth it. They are a cross between a pear and a peach in flavor. You must use them in this pie," she said.
Pat says this year's crop of Porter peaches are great for eating but not baking.
"I am hooked on this white peach for this pie," she said. "This one will win a prize, hands down. It's the peach."
Here it is again, in case you missed it.
Creamy Peach PiePastry for double-crust 9-inch pie
3/4 cup plus 1 tablespoon sugar, divided
3 tablespoons cornstarch
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
4 tablespoons heavy whipping cream, divided
1 tablespoon lemon juice
1/2 teaspoon almond extract
7 cups sliced peeled peaches (about 7 medium)
1. Line a 9-inch pie plate with bottom pastry; trim even with edge of plate. Set aside.
2. In a bowl, combine 3/4 cup sugar, cornstarch, nutmeg, ginger and cinnamon; stir in 3 tablespoons cream, lemon juice and extract. Add the peaches; toss gently. Pour into the crust.
3. Roll out remaining pastry to fit top of pie; make decorative cutouts in pastry. Place top crust over filling; trim, seal and flute edges. Brush pastry and cutouts with remaining cream. Place cutouts on top of pie; sprinkle with remaining sugar.
4. Cover edges loosely with foil. Bake at 400 degrees for 40 minutes. Remove foil; bake 8 to 12 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack. Refrigerate leftovers.
