Friday, September 25, 2009

Peach Pie Filling

This pie filling has the best flavor!
Peel and slice 2 peaches. Set aside.
Combine 2 cups water and
2/3 cup sugar.
Bring to a boil, making sure the sugar is all disolved.
Add peaches.
Cook for 5-7 minutes, until peaches are soft.

While that is cooking, make a paste with
6 tablespoons corn starch
4 tablespoons water.
(You can add more water if needed, you just do not want to get mixture RUNNY.)
Make it so it is a *stirable* paste.
Make sure all the corn starch is dissolved.
Remove peaches from heat and SLOWLY stir in cornstarch.
Return to heat, stirring continually until peach mixture thickens.
*Ancient family secret...add about 10 drops of yellow food coloring!!
Peel and slice 2-3 more peaches, depending on the size of your pie tin.
Make sure you slice them thin...
In the bottom of the pie crust, layer sliced peaches until it is half full.
Pour thickened pie filling in crust, reserving some of the sauce.
Place more peach slices on top of pie, using a spoon to *push* them into filling.

Pour the rest of the filling on top to finish!

Cool in fridge for 2 hours before serving.

As always, serve with fresh whipped cream!

1 comment:

Does it look good? Did you try it? Do tell!