Fresh Peach Pie

We love this pie so much, even my husband who usually has no desire for dessert.

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
pinch salt

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.

Stir in:
2 Tbs. lemon juice

Allow to cool.

Fold in:
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.