If you read my last column, I talked about fresh peaches and how we’re now seeing them in the local stores and farmer’s markets throughout the area. Peaches are certainly a summertime staple and there are many ways to enjoy them. Quite possibly, the best way I find to enjoy them is just to eat them out of hand. There’s really nothing that can match the flavor of a good, ripe, sweet peach!
One big favorite with peach fans is a homemade peach pie. I’m passing along a great recipe for “Homemade Peach Pie” that I’ve made many times and have had great success with. This version is one that is cooked on the stove and refrigerated, since it contains peach gelatin. When the pies have cooled and set up after chilling, top with some whipped topping and enjoy!
This recipe makes two pies and once you taste them, you’ll probably be glad it does! This pie is very handy to have when you’re having company or doing any type of entertaining over the summer. It will certainly taste good and cool as the summer temperatures rise!
If you happen to be able to get some fresh strawberries (which I still am seeing in local stores), this same recipe will also make a great strawberry pie. Simple replace the peach gelatin with strawberry gelatin and use fresh strawberries. This is also fabulous with whipped topping over the top. If you’re entertaining and you wanted to, you could make both types of pies and give your guests a choice as to which flavor they would like.
The column I wrote that talked about fresh peaches also had a recipe for “Peach Preserves”, which are very easy to do. If you missed it and would like to still get the recipe, just follow this link:
While the summer heats up, you can serve something cool and refreshing with fresh peaches! Follow this recipe and see just how great it is:
FRESH PEACH PIE
- 2 cups sugar
- 6 tablespoons cornstarch
- 2 cups cold water
- 1 3 oz. pkg. peach gelatin
- 1 quart fresh peaches (sweeten them, if necessary)
- 2 baked 9-inch pastry shells
- 1 large container whipped topping
In a saucepan, combine the sugar and cornstarch. Gradually stir in the cold water and the gelatin. Cook over medium heat, stirring constantly, until mixture boils and becomes thick and clear. Set aside to cool. Line pastry shells with peaches, placing half in each one. Pour cooled mixture over peaches. Chill until pies are set. Top with whipped topping for serving. Yield: 2 pies or about 12 servings.
Variation: For “Fresh Strawberry Pie”, use strawberry gelatin and fresh strawberries in place of the peach gelatin and peaches.