8/9/09

Freshest Peach Pie

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I posted this Fresh Peach Pie recipe last year and I'm re-posting now because it's so fantastically good it deserves a re-post.

The best thing about this pie is you don't bake the peaches - they are fresh, not mushy and cooked in gelatinous sauce. The other extra-special feature of this pie is the brandy filling layer spread on the bottom of your baked crust. I use this wonderful brandy P and I bought at the Jepson Winery in northern California, where we spent a lovely hour late one afternoon back in 2005.


FRESH PEACH PIE
¼ C unsalted butter, softened
1 C powdered sugar
1 T brandy (or Maker’s Mark)
1 baked 9-inch pie shell
6 large fresh peaches, peeled and sliced
3 T fresh lemon juice
¼ C sugar
1 ½ C whipping cream
3 T powdered sugar
1 t vanilla extract

Beat butter at medium speed with electric mixer until creamy; gradually add 1 C powdered sugar and brandy, beating well. Spread in bottom of pastry shell; chill.

Combine peaches, lemon juice, and ¼ C sugar; cover and chill. (The recipe says to remove the skins. I do peel the peaches when I make this pie, but it's really optional.)

Beat whipping cream at high speed with electric mixer until foamy; gradually add 3T powdered sugar and vanilla, beating until soft peaks form. Cover and chill.

Drain peaches*; arrange over brandy/butter mixture. Dollop whipped cream mixture over peaches (or put one dollop on each slice); serve immediately. (Do not use Cool Whip or canned whipped cream. Please.)

peach pie

(From Southern Living's 20th Anniversary Cookbook.)

Note
: You can use Maker's Mark if you don't have brandy. Works just fine!

That is a truly terrible picture and my crust shrunk (?). It's really a beautiful pie - pinky swear.

*Reserve the juice from the peaches when you drain them and mix it with a little brandy and pour it over vanilla bean ice cream and -- wow. Dessert for the next night!

10 comments:

de said...

I think I'll take this recipe with me on vacation next week! There used to be a wonderful pie shop in the town where we stay, but a few years ago they got a new piemaker and the results have been disappointing ever since. This recipe, however, would not disappoint! (Though I might use canned whipped cream. Sorry sorry sorry.)

mo.stoneskin said...

Millions of peaches, peaches for free? Fancy mailing me some pie?

Amy said...

de - This will be a favorite if you try it - it is pie Heaven!

mo. - Dude, I would so send you this pie if I could. Hope you are enjoying the new blogging schedule!

Rachel said...

I might short circuit my lappy.
Amy, that is OH MAH HOLY HELL tonguegasmic looking!!
WOW.
YUM

I am definitely making that soon! That may be our Thanksgiving dessert this year! YUMMY!

Shannanb aka Mommy Bits said...

WOW. That sounds good! We grill a lot of peaches at our house in the summer. I am thinking I could make this, using grilled peaches to add that smoky flavor.

Thanks for sharing!

Lori said...

I can testify, this pie is awesome! I made last week because I had an abundance of peaches. It is soooo yummy. And the brandy, butter, sugar spread on the bottom is so good. I need to make another.

Hoosier Homemade said...

Adding this to my favorites for when our peaches come in. Thanks for sharing!
~Liz

Amy said...

Rachel - If you can get fresh juicy peaches at Thanksgiving I will be so jealous! In Tennessee I can't.

Shannan - I must know how you grill peaches. I want to try that.

Lori - Yeah! I'm glad it turned out well. Now I have to make one this week because I'm craving it.

Hoosier - You will LOVE this pie.

Vicki said...

Looks delish! I don't much care for pie, but I will take those fresh peaches any day! :)

Jordana said...

That looks awesome! May have to get to the Farmer's Market for some peaches.

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