The one beautiful peach tree at the bed and breakfast is loaded with peaches again and we are so excited to be able to enjoy some of them. One of my favorite things to make with the peaches is a peach pie! Below is my personal favorite peach pie recipes. I use tapioca rather than cornstarch in my peach pie. One other favorite is fresh, homemade
peach ice cream. I also included my recipe for it as well. Growing up we always added a raw egg. I love using my fresh eggs in the ice cream but know some are a little hesitant about using a raw egg, so I have left that up to you whether to use one or not.
PEACH PIE
Ingredients
- 1/2 cup sugar
- 1/4 cup packed brown sugar
- 4-1/2 cups sliced peeled peaches
- Pastry for double-crust pie (9 inches)
- 3 tablespoons tapioca
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 2 teaspoons lemon juice
- 1/2 teaspoon almond extract
- 1 tablespoon butter
Directions:
Line a 9-in. pie plate with bottom pastry; trim even with edge. Set aside. In a large bowl, combine sugar; add peaches; add lemon juice and almond extract to peaches & sugar. Gently fold in peaches. Pour into crust. Roll out remaining pastry; Lay on top of peaches. Trim, seal and flute edges; poke holes in top of crust. Cover edges loosely with foil. Bake at 400° for 50-60 minutes or until crust is golden brown and filling is bubbly. Remove foil. Cool on a wire rack. Yield: 6-8 serving
PASTRY:
(This is one of my FAVORITE pie crust recipes- It is a flaky light crust)
- 1 ¾ Cups flour
- ¼ Cup Sugar
- ½ Tsp. salt
- 1 cup plus 1 tablespoon butter
- ¼ Cup apple cider vinegar
***** Top your pie with homemade vanilla ice cream. This is a favorite passed down from my family – Pretty rich and creamy. I would suggest vanilla with the fresh peach pie but if you want to just add fresh peaches to it that is awesome also!
HOMEMADE VANILLA ICE CREAM:
Ingredients:
- 1 cup milk
- 1 cup sugar
- dash salt
- 1 cup half & half
- 1 1/2 teaspoons vanilla extract
- 2 cups Whipping Cream
Scald milk until bubbles form around edge. Remove from heat. Add sugar and salt. Stir until dessolved. Stir in half and half, vanilla and shipping cream. Cover and refrigerate 30 minutes. Freeze as directed.
*for peach ice cream add 1 1/2 cups purred peaches (can add some but chunks as well) to chilled mixture before freezing.
I made the pie crust and I wondered if 1/4 cup vinegar was a typo? Although my crust is very flaky, it tastes pretty vinegary. I’m trying to salvage it, but don’t think I can make it work.
One trick that might help is to put ice in the vinegar before adding it to your dry ingredients this dilutes the vinegar a little. Also if you add the entire 1/4 cup you may find that it could be to much, start with 1/8 of a cup and add as needed. You need to add the vinegar slowly so that your dough is sticky but not to hard to handle. The reason I recommend vinegar over milk and such is because vinegar prevents the formation of gluten which is what allows the crust to not be as tough and more flakey. Honestly I have made this crust a lot and have never found it to taste to vinegary. Thank you for trying the recipe and if you should decide to try it again let me know how it works on your next try.