Saturday, August 23, 2008

Kumama's Peach Pie

Good morning!
You are either a pie maker or you are not. Anyone can make the filling – the crust is the needed skill. Kumama is not a pie crust maker. When I make a quiche- I purchase the “already in the pie pan” frozen pie crusts; for the other pies I purchase the one in rolls in the dairy case. The most basic necessity for making a terrific flaky pie crust is having a mother that made a terrific pie crust. My mother could make beautifully delicious yeast breads but no pie crust. My late sister-in-law, Loie Godfrey was a terrific pie and pie crust maker and so is her beautiful and talented daughter Elizabeth. I have their recipe but I just can’t make it happen. I’ll share that recipe at a later time.
Peaches are still in season and I strongly recommend you take the time and make the effort to make a peach pie this weekend. You won’t regret it. So we have established you are a pie crust maker or you are not- you’ll need a double crust (top and bottom) for this pie- use what you like best! The daring can even make a lattice crust (but not Kumama).
This pie goes especially well with a good quality vanilla ice cream!!

Kumama’s Peach Pie

Unbaked crust for top and bottom of pie
1 cup sugar
2 tablespoons corn starch
6 cups ripe, peeled, pitted and sliced peaches (about 6-8 large peaches)
*(2 -16 ounce bags of frozen, unsweetened peaches, thawed, may be used if fresh not available)
1 tablespoon lemon juice
1 teaspoon vanilla extract OR ½ teaspoon almond extract
1 tablespoon melted butter (not margarine)
2 teaspoons additional sugar

Save yourself some work- place pie on baking sheet covered with foil – it catches the drips and saves an oven cleaning
Preheat oven to 400 degrees.
Combine sugar and cornstarch in large bowl .Add peaches, lemon and vanilla (or almond extract). Toss all to combine. Pour peach mixture into the prepared bottom crust. Cover with top crust and crimp edges of pie crust together. Brush top crust with melted butter . Cut several slits in pie top to allow steam to escape while baking. Sprinkle top crust with remaining 2 teaspoons sugar. Cover edges of pie crust with strips of aluminum foil . Bake 35 minutes and then remove foil. Continue baking an additional 20-25 min or until crust golden and juice begins to bubble.

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