Fresh Peach Pie
1 recipe your favorite pie crust (mine follows)
5 cups sliced peaches (about 7 medium-sized peaches)
3/4 cup sugar
2 tablespoons cornstarch
1/2 cup water
Citric acid, or Fruit Fresh (to keep sliced peaches from browning)
Slice peaches and treat with Fruit Fresh as directed on package. In food processor or blender, puree enough peaches to measure 1 cup. In 2-quart saucepan, mix sugar and cornstarch. Gradually stir in 1/2 cup water and peach puree. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; cool.
Arrange remaining sliced peaches in bottom of baked pie crust. Pour cooked peach mixture over top. Refrigerate until set, about 3 hours. Store in refrigerator.
Recipe Source: Adapted from Diana K. and Betty Crocker's Cookbook
1/3 cup oil
1/2 teaspoon salt
2-3 tablespoons ice water
Heat oven to 475. Using a medium-sized bowl and pastry blender (or a food processor) mix flour, oil, and salt until you have pea-sized crumbles. Sprinkle water 1 tablespoon at a time until mixture will lump together in a ball. Between 2 sheets of wax paper, roll pastry into round 2 inches larger than upside-down 9-inch glass pie plate. Peel wax paper away. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired. Prick bottom and side of pastry thoroughly with fork. Bake 8 to 10 minutes or until light brown. Cool on cooling rack.
Recipe Source: Diana K.