I ate a few more plain and this morning I made 12 jelly jars of jam. I froze most of it, but did dig out the canner to put up a a couple of jars for gifts. It was my first experience working with regular pectin. Found it’s nothing to be afraid of.
The peaches were absolutely perfect and it was difficult not to eat the star ingredient while I was cooking.
There are 4 peaches left in the kitchen, peeled and ready for me to get back in there and make a small crisp for dinner. I mean for after dinner.
Here’s the pie recipe I used from “Joy of Cooking.” When I make it again, I’ll add 3/4 cup sugar instead of 1/2.
Pastry for double crust pie
2 1/2 pounds peaches, peeled, pitted and peeled. (To peel, drop the peaches in boiling water for one minute. Scoop them out, let them cool and slip off the skin.)
1/2 to 3/4 cup sugar
3 to 3 1/2 tablespoons quick-cooking tapioca or cornstarch.
3 tablespoons strained fresh lemon juice
1/4 teaspoon almond extract (optional. I didn’t use it.)
1/8 teaspoon salt
2 tablespoons butter in small pieces
Milk or cream for brushing over top crust before baking
2 teaspoons sugar for sprinkling over top crust before baking.
1. Keep the pastry cold while preparing filling.
2. Position a rack in the bottom third of the oven. Preheat oven to 425 degrees.
3. Slice peaches into 1/4-inch pieces. Stir with sugar, tapioca or cornstarch, lemon juice, extract if using, salt.
4. Let stand for 15 minutes, stirring occasionally.
5. Meanwhile, remove the pastry from the refrigerator. Trim the bottom crust overhang to 3/4 inches.
6. Fill crust with peach mixture. Brush the overhanging crust lightly with water. Cover the pie with the top crust, seal and flute the bottom crust to the top crust. Cut steam vents in the top crust. Brush with milk or cream and sprinkle with sugar.
7. Bake the pie for 30 minutes. Slip a baking sheet under the pie, reduce the oven temperature to 350 degrees and bake until thick juices bubble through the vents, 25 to 35 minutes more.
8. Let cool completely on a rack before serving.
adapted from Joy of Cooking