We recently vacationed in northeast Georgia and, as luck would have it, we were there during their prime peach season. I’ve always like peaches but, let me tell you, when I had my first fresh Georgia peach I thought I’d died and gone to Heaven! For several days in a row I basked in the lusciousness of this scrumptious fruit. As we were preparing to start back to Iowa, I told my husband that I wanted to get some peaches to take home. It didn’t take long to run across a local produce stand and then I had to make a difficult decision..Knowing that we weren’t taking the most direct route home, and would be on the road several days, I had to decide whether to just buy a few to eat; buy a bag and hope they were good when we arrived; or take a huge chance and buy a lug to freeze or can. I opted for the middle ground and bought a sackful and we headed north. At every stop I toted the sack of peaches from our air conditioned vehicle into air conditioned accommodations and, when we arrived home five days later, I was thrilled to find all of my peaches in perfect condition! My husband asked what I was going to do with the peaches and, I must admit, selfishly I wanted to just eat two or three every day until they were gone. But knowing how much he and my in-laws love peach pie, I ate a couple and then, using my mom’s recipe for strawberry pie, I switched a couple of ingredients and made the best peach pie I’ve ever had!
For any of you who are intimidated by pie baking, specifically making a homemade crust, this is an excellent recipe to try. I believe it’s a no-fail recipe for both the crust and the pie.
Rather than using ordinary pie crust, I made a “cookie dough” pie crust from a recipe my mother-in-law shared with me several years ago. What makes it so fool-proof is that you don’t even have to roll it out. Simply mix the crust ingredients together, dump it in a pie pan, pat it out and up the sides of the pan and bake it. How simple is that? And, it pairs perfectly with any sweet, fresh fruit pie
Rosie’s cookie dough pie crust
1-1/2 cups flour
1-1/2 tsp sugar
1/2 tsp salt
1/2 cup canola oil
2 Tbsp milk
Mix all indredients together. Dump and press by hand, on the bottom and up the sides, of a 9″ pie pan. Bake at 425 degrees for 12-14 minutes.
Hilda’s fresh peach pie
1-1/2 cups sugar
2 Tbsp flour
3 Tbsp corn starch
1/4 tsp salt
1-1/2 cups water
1 small package peach jello
4-5 cups fresh peaches, peeled and sliced (Don’t slice too thin)
- In a medium sauce pan, whisk sugar, flour, corn starch and salt together.
- Stir in water and cook over medium heat, stirring frequently, until it comes to a boil. Continue cooking, stirring constantly, until thick. Stir in jello and continue to cook until smooth.
- Remove from heat and let cool to room temperature then gently stir in the peaches. Pour mixture into the cooled cookie dough pie shell and refrigerate until set. Serve with whipped topping.