When thinking of how I would celebrate my 100th post, I knew I wanted to do a dessert, but I wasn't sure what I wanted to do. At first I thought cupcakes, then I thought I would make a cake, then cookies, this went on and on. Last year I tried canning. I had a great time canning and plan to can a lot this season. It has been so nice to be able to go into my pantry and pull out a taste of summer in the dead of winter. I had all these wonderful peaches in my pantry and just had to make a pie.
|Peaches, Peppers, and Strawberry Jam|
Peaches bring back really happy memories of my childhood. I remember canning peaches with my mom and my pop when I was like 12. It must have been the hottest day of the year and we were working in the hot kitchen. My job was to remove the skins from the peaches after they had been blanched. I had so much fun. The peaches smelled so sweet and were so juicy and ripe. They were also hot from coming out of the water, I think I must have ate my weight in peaches that day. My mom would cut the peaches that I didn't eat into slices and pack them into jars, and my pop would top them off with some syrup and put them into the canner. To this day it is one of my favorite memories of my childhood. Today I thought I would share my recipe for peach pie.
3 pint jars of peaches
1/2 cup brown sugar
1/4 cup white sugar
2 teaspoons cinnamon
1 teaspoon vanilla
2 tablespoons butter
2 tablespoons corn starch
3-4 tablespoons of water
Pie crust, I use Martha Stewart's.
Strain the peaches from the juice into a medium bowl. Place juice in a pot over medium-low heat. Add sugar, cinnamon, vanilla, and butter and heat stirring occasionally until sugar is dissolved.
Roll out the bottom crust and place in pan. Top with peaches.
Turn the juice mixture up to medium-high heat. Make a slurry with the corn starch and water, stirring until smooth. Whisk into mixture stirring continuously. While whisking, allow the mixture to come to a boil. Continue to stir until the mixture is thick, about 5 minutes.
Spoon sauce over peaches until they are almost covered.
Place lattice work on top of pie, brush with milk, and sprinkle with cinnamon and sugar.
Bake at 350 for about 30-40 minutes, or until the crust is golden brown.
Serve with ice cream drizzled with some of the remaining sauce.