homemade peach pie

Mark, our Fire Marshal, and I like to talk about food. Yesterday there was an article in the newspaper about pie making and next to it an awesome picture of a peach pie slice. I saw that picture (the picture above is the pie I made, not quite as pretty) and I new I needed that peach pie. Mark and I started talking about pie and decided we had to make it. Since I was on overtime today, 12 hours tacked on the back of the usual 24, it seemed as good a time as ever.

The recipe was pretty simple (if you do not make your own crust) but it took a little bit of time to make. Results: Pretty darn good. It was a little tart, but the peaches I bought were a little tart so it could have been expected. Maybe some extra sugar to compensate next time. Today adding a hearty dollop of whip cream to the top balanced it out perfectly. So a thumbs up to the peach pie. 

Perfect Peach Pie

2 3/4 lbs (9 medium) peaches

1 T fresh squeezed lemon juice

1/2 c + 1 T (4 oz) sugar

pinch of salt

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4 t cornstarch

1/2 t pure almond extract

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pie crust (for 9 in, 2-crust pie)

Peel, pit and cut each peach into 16 slices. 
Place first four ingredients into a large bowl, toss until mixed. 
Let sit for an hour at room temp.

Drain juice from bowl, should be almost 1 cup. 

In saucepan over medium heat, cook for 12-15 min.

Juice should be reduced to about 1/3 cup. 

Pre-heat oven to 425 degrees.

To bowl of (drained) peaches mix in cornstarch and almond ext.

Pour reduced syrup over the peach mixture until coated.

note: if it hardens on contact with the fruit, it's okay.

Pour the peach mixture into the bottom pie shell.

  Use a little water to wet the rim of the bottom shell. 

Carefully transfer the top crust on top of the filled bottom shell. 

Crimp and seal the pie crusts together. 

Cut four 3 inch slits in top to vent steam.

Make a protective foil shield to place over the pie crusts outer edge to keep from burning.

Place pie on bottom floor of oven and cook for 20 min. 

Transfer to lined baking sheet.

Adjust oven rack to lowest level in oven and place sheet/pie on it.

Bake for 40-50 minutes more.

Remove from oven and place on wire rack to cool.

Cool at least 3 hours (pie will still be warm after 4 hours).

Enjoy!