The options listed with the recipe include blueberries, peaches, and strawberries. In June, I make it with just strawberries. But the version Genevieve is proudly (hungrily) holding is white peaches with a few blackberries. The later photos show yellow peaches with blueberries, at a picnic.
Fresh Peach Pie (called Strawberry Pie in Simply in Season)
First, bake a tart crust. I usually do this when the oven is on for another reason and then I tuck the crusts, still in their pans, into a bag and into the freezer.
Cut together until crumbly and pea-sized, or smaller:
1/3 c. WW pastry flour
2/3 c. white flour
1/3 c. room temperature butter
2 Tbs. powdered sugar
Press into a 9" tart or pie pan. Bake at 425 for 10 minutes, until golden. Cool.
For the fruit filling:
Mash in a saucepan:
1 cup sliced peaches
Add and whisk together:
1/2 c. water
1 scant cup sugar (depending on your fruit, less)
3 Tbs. cornstarch
Cook over medium heat, stirring constantly, until the mixture thickens and boils. Boil and stir for 1 minute. Remove from heat.
2 Tbs. lemon juice
Allow to cool.
4-5 cups sliced peaches (I usually mix in a few berries of some sort)
Spoon into cold shortbread tart crust. Chill for 2-3 hours before serving.
P.S. I suddenly need to post all my summerish thoughts before it's too late because the weather is crisp right now, I'm making a school dress for G, and the first butternut squashes have appeared on market.Pin It