By TULSA TO DO on Jul 12, 2011, at 5:41 PM Updated on 7/12 at 5:41 PM
TASTE
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It's rare that I turn to a recipe for fresh peaches.
When they're sweet and ripe, there's nothing better than eating them plain or on top of ice cream. Just as simple is to top them with a little whipped cream and cookie crumbles. Or, grill them, sliced in half and with the open-side down on the grill.
But if you are going to use your peaches in a recipe, make it pie. Here is one of my favorites. For more recipes, check out the story in Wednesday's Scene section.
Creamy Peach Pie
Pastry 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.
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