Fresh Peach Pie

Fresh Peach Pie

It's peach season!  You can't let summer go by without making this amazing fresh peach pie! This pie is Grandma Carroll’s famous peach pie, made regularly during peach season. It’s nothing short of incredible, and yes I know it has Jell-O in it…it’s still incredible!  My family goes CRAZY for this pie and I know you all will love it too!  I photographed these peaches at local farm just outside Leesburg, Virginia and brought them home to make this pie. Note: This crust recipe makes 2 crusts, (freeze a round of dough if desired), and the peach pie recipe is for 1 peach pie.  

                                        Homemade Pie Crusts

 I admit, sometimes I like to use a store bought piecrust dough. However, they just don’t taste as good as a homemade crust. Pie crust are one of those things you can make on a whim out of basic ingredients in the morning and have a fabulous dessert ready for dinner that evening. Refer to this master recipe for all the piecrusts for the pies in this section of the book.

2 cups sifted all-purpose flour

1 scant teaspoon salt

2/3 cup butter

4-6 tablespoons ice water

1 egg white, slightly beaten

In food processor, mix flour and salt slightly. Dice cold butter, and toss gently in flour, careful of sharp blades.

 With mixer running add ice water by the tablespoonful until mixture comes together in a loose ball.  

Remove from processor and divide dough in half. Form each half into a flat circle, wrap in plastic wrap and refrigerate for a half hour.

Roll out between two sheets of lightly floured plastic wrap into a large circle. Lay circle in pie pan and form into crust. Crimp edges and poke holes with a fork in bottom and side of crust. Brush crusts with egg white.  Bake at 400 degrees for 8-15 minutes or until crust is golden brown. As oven temperatures vary watch crusts closely for an exact baking time. Remove from oven, cool and fill as desired. Makes 2 pie crusts.

                                                        ...now for the pie!

Cream Cheese layer:

4 ounces cream cheese, softened

1/4 cup powdered sugar

1 tablespoon heavy cream

With electric mixer beat cream cheese and powdered sugar and whipping cream together until smooth. Spread in bottom of baked pie crust.  Set aside in the refrigerator.

Peach Filling:

7-9 fresh peaches, peeled and sliced

3 oounce pkg. peach Jell-O

1 cup sugar

2 tablespoons cornstarch

2 cups water

2 tablespoons lemon juice

In saucepan, mix Jell-O, sugar, cornstarch, and water. Boil for 3 minutes. Add lemon juice and stir with a whisk. Place saucepan with Jell-O mixture uncovered in freezer for 45-60 minutes, or until mixture has just set. While Jell-O mixture is thickening, cut up peaches and place in bowl. Stir Jell-O syrup into peaches and spoon into pie shells. If Jell-O sets you can still stir it into peaches until it is evenly distributed and has combined with juices. Be careful not to overfill pie crust.  Cover and refrigerate a few hours or until set. Serve with sweetened whipped cream.  You'll be heaven!