Surprisingly, peaches have many benefits and many uses. They are packed with nutrients and antioxidants. Peaches are rich in vitamins and minerals. We are blessed with the perfect climate to grow three varieties of peaches at Quail Hollow Kitchens.
My family loves my peach pie. When making a fruit pie, you always want to add the thickener into the sugar and spices. Since peaches do not have as much pectin as other fruits, you need to use more thickener than you would for an apple pie. Some use cornstarch, and others use flour. Other times a commercial product called “Clear Jel” is used. Whatever thickener is used in a pie recipe, be sure your pie is bubbling hot when it is taken from the oven. This will ensure the starch granules absorb water and swell.
The gelation of flour depends on many things, including the fruit used, the amount of water available, whether an acid, like lemon, is used, and the concentration of salt sugar, fat and proteins in the mix. Effective gelation will only take place if the internal temperature of the pie has reached 185 degrees or higher. If you don’t have a thermometer, make sure it is bubbling thickly and looks like a jam cooking or a syrup, then when cooled your pie will set. Fruit pies will continue to thicken for 24 hours after baking so let your pies cool and reheat to serve to avoid a gooey, runny pie. So, this month bring on the peaches! We hope you give my old fashioned peach pie a try and maybe you will add it to your Recipe Box.
Old Fashioned Peach Pie
• Pastry for 2-crust 9” pie • 5 cups peaches • ¾ cup sugar • 3 tablespoons flour • 1 teaspoon lemon juice • ¼ teaspoon fresh ground cinnamon • 1/8 teaspoon salt • 1/8 teaspoon almond extract • 2 tablespoons butter
To prevent pie spill-over place a cookie sheet on your middle oven rack, by preheating the cookie sheet you ensure the bottom of the pie will brown when baked on it. Heat your oven and cookie sheet to 400°F.
In large bowl, mix sugar, flour, cinnamon and salt. Stir in peaches, lemon juice and almond extract. Mix well. Arrange peach mixture in a pastry lined pie plate. Dot with butter. Roll out remaining pastry to 11” circle. Place over filling and trim edge to 1 inch beyond rim of pie plate. Cut slits in top crust. Fold and flute edge.
Bake on cookie sheet about 50 minutes or until crust is golden brown and juice is thick and bubbly. Cover entire top of pie loosely with foil if the crust is getting too brown.
Comments or suggestions are welcomed. Please contact Patricia Davis at Information@ QuailHollowKitchens.com. For more information about Patricia or her cooking classes go to: www.QuailHollowKitchens. com or follow on social media at www.facebook.com/quailhollowkitchens or www.instagram. com/quail_hollow_kitchens
