Conference turris::cooks

    Peach Pie
    
    pastry for 8-inch two-crust pie
    4 c sliced fresh peaches (about 7 peaches)
    1 ty lemon juice
    2/3 c sugar
    3 T flour
    1/4 t cinnamon
    1 T butter
    
    Heat oven to 325.
    Prepare pastry.
    Mix peaches and lemon juice.
    Stir together sugar, flour, and cinnamon and mix with peaches.
    Put peaches into pastry-lined pan and dot with butter.
    Cover with slitted top crust and seal.
    Cover edge with 2-3 inch strip of foil to prevent buring (remove
    for last 15 minutes of baking).
    Bake 35-45 minutes until crust is brown and juice starts to bubble
    through slits.

    Peaches and Cream Pie
    
    Pastry for 9-inch one-crust pie
    3/4 c sugar
    3 T flour
    5 fresh peaches, peeled and halved
    3/4 c whipping cream
    1/4 t connamon
    
    Heat oven to 450.
    Prepare pastry.
    Stir together sugar and flour.
    Spread half the sugar mixture in the paastry-lined pan.
    Place peach halves cut side down on the sugar mixture.
    Sprinkle remaining sugar mixture over peaches.
    Pour cream over peaches.
    Sprinkle with cinnamon.
    Cover edge of crust with foil; remove foil for last 15 minutes of
    baking.
    Bake 10 minutes.
    Reduce heat to 350.
    Bake 30-35 minutes longer.

    Here's a really easy one that was extremely popular.
    
    1 can Peach Pie Filling
    1 container Cool Whip (dairy topping)
    1 pie crust (graham cracker or plain)
    
    Mix peach pie filling and cool whip together and spoon into pie
    crust.  (I use graham cracker because I like it better but if
    you use plain, just bake it first--empty, for the novices)
    
    Just refrigerate the pie until time for dessert.  If made ahead, 
    it can be frozen and thaws quickly when you are ready.
    
    Enjoy,
    
    Donna  

    It's not pie, but it's peaches for dessert, and I've never gotten
    a complaint.
    
    Peel, halve, and pit 6-8 peaches, and soak them in 1/2 cup rum for
    some time (hours).  If you've only got canned peaches, save the
    canning syrup, too.
    
    Heat a couple of tablespoons of butter and a couple of brown sugar in a
    skillet.  Add the syrup (if any) and the drained-off rum, and heat to a
    boil.  If it's thin, boil it down some.  Add the peaches and heat
    them, but don't boil them.
    
    Serve sprinkled with nutmeg, cinnamon, and sliced almonds.  Whew! 

    I don't know how my recipe in .3 would come out if fresh peaches
    were used.  I've never tried it using fresh.  I would think there
    would be a decided difference between canned pie filling which has
    been cooked with sugar and fresh peaches even if sugar was added.
    
    It may turn out just as good, if not better, with fresh peaches.
    If someone tries it this way, please add a reply with your impressions.
    
    Donna

    What could have happened?   Seems to me, I never have much luck with
    Peach Pie.   The recipe called for fresh slice peaches, 1 cup sugar,
    1/4C flour (I used 1/2 cup since I wanted to make sure it thickened),
    lemon juice.   I followed the recipe except for adding the additional
    flour and when it was done, it was so runny.  I cut a slice of pie and
    I couldn't even get the piece out.   The peaches just ran into the pie
    plate.   Any ideas what could have happened.

	wouldn't you need a little butter?

    Oh, yes,  I did put that in there as well.   All the usual ingrediants
    for the peach pie was used, but I did increase the amount of flour. 
    Would cornstarch or tapioca work better for peaches than flour?  I have
    used tapioca in strawberry-rhubarb pie with successful thickening.
    
    Thanks for any info.

    Runny, as in too much juice? Or runny as in the peaches have broken
    down into puree?  What are you trying to accomplish, a firm texture, or
    identifiable slices of peaches in the pie?  
    For firmer puree, I'd use tapioca.
    For firmer slices of peaches, I'd pre-bake the shell for a bit, slice
    the peaches thickly, and bake only for a brief amount of time - just
    enough to soften the peaches and allow some juice to run to meld
    together with the flour/butter/sugar mixture.
    Sarah

    What I'm looking for is tender slices with the juice thickened enough
    to keep from falling out from between the pie crust when you cut it.
    I definitely do not want a peach puree.   If I prebake the shell, can
    you still use a top crust?  How would I get the top crust to stick to
    the bottom crust?   
    
    Thanks for the input.
    
    Sarah

    Sarah, only slightly prebake the bottom crust to keep it from being
    soggy.  I haven't had a lot of luck with in-season, local (NH) peaches,
    because they're too juicy!  The sugar draws out even more juice from
    the peaches and makes the pie soggy.  I'd try cutting the sugar to 1/2
    cup, as someone else suggested.  (And slightly baking the bottom
    crust.)  If the pie is still too soggy, and the peaches are especially
    juicy, you could try slicing them over a sieve to catch the juice (not
    in the pie!) or skip the sugar (if they're very sweet peaches).
    
    Good luck,
    Susan

    
    The Joy Of Cooking suggests adding 1 to 2 tbsp of tapioca to the 
    pie if the fruit is juicy.  
    
    Lv