August 10, 2012

Cooking With Claire: Fresh Peach Pie

The reason I wanted to start Cooking with Claire is because I have quite a few go-to recipes that I simply love and make over and over again.  The Banana Ice Cream post was more of just something that I was totally fascinated with at the moment and had to try.  But I'm assuring you that the rest of the recipes I put on here will be some of mine and Devin's all-time favorites :)

Fresh Peach Pie
It has been a while. Being out of town so much and just plain old being hot, pregnant, and tired has not led to very many good meals around here lately.  BUT...peaches are on sale at Smith's/Fred Meyer this week for 88 cents/lb. And that's awesome, so you have to make this. This weekend!

Devin and I both grew up loving peach pie in the summer.  This is my mom's recipe, as most of them are.  The reason I'm using hers is because this crust is not your ordinary crust.  It's moist, crumbly, and the saltiness of it goes SO well with the sweetness of the filling.  

THE CRUST
1. Mix the flour, sugar, and salt together.  2. In a measuring cup, mix the oil and milk together and then add to the dry ingredients. I used vegetable oil this time and I think I like it better with canola oil. 3. Using a fork, mix ingredients together right in the dish until moist enough to where you could form a ball with the dough. 4. Press the dough into the bottom and sides of your pie dish and bake for about 12-15 min @ 350 degrees.  The crust should be dry to the touch - it doesn't get very "golden" until it's been out of the oven for a little while so even if it still looks kind of white, it's okay.

The Filling
 Boil 1 c water. Mix the peach jello, sugar, and cornstarch together and then add to the boiling water and heat while stirring until it gets a little thicker.  I think if you let the mixture boil while stirring it will make the jello set firmer.  Devin prefers the filling a little more gel-y than firm.

 Once the jello mixture is a little thicker, you can remove from heat and add all of your sliced peaches or you can add about 2/3 and place the other 1/3 in the crust and pour entire mixture over them. 
 Place in the fridge to set for about 2 hours.  Some things will affect how long this takes: If your crust is cool when you pour in the filling it will chill faster, I also think it sets faster if your mixture came to a full boil when stirring. 

ENJOY!
Serve with whipped cream!
**Updated 9/9/14 - Corrected amount of jello powder to be used in filling
Ingredients:
Crust  
1 1/2 c. flour
2 T sugar
1 t salt
1/2 c. vegetable or canola oil
2 T milk

Pie filling
3 T cornstarch
3 T Peach flavored Jello powder (about half of a 3 oz pkg) - Raspberry is also a good alternative if you want to change it up a bit!
1 c. sugar
1 c. boiling water
3 c. sliced peaches (we used 3 peaches)

Directions:
1. Mix the flour, sugar, and salt together.  2. In a measuring cup, mix the oil and milk together and then add to the dry ingredients. 3. Using a fork, mix ingredients together right in the dish until moist enough to where you could form a ball with the dough. 4. Press the dough into the bottom and sides of your pie dish and bake for about 12-15 min @ 350 degrees.  
5. Mix dry filling ingredients together and then add to boiling water.  Stir until thickened.  6. Remove from heat and add peach slices. Pour into cooled crust and chill for about 2 hours.  7. Serve with whipped cream!
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5 comments:

  1. Beautifully-photographed cooking post! I am so impressed! (And thanks for posting the recipe, since I have lost the original). Love you, Mom

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  2. You are so cute! I love COOKING WITH CLAIRE, can't wait to try this! :)

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  3. I MISS THAT PIE!!! Now I can attempt to make it soon.

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  4. Wow, it looks so heavenly. I LOVE fresh peaches--we've had three pies this past week with G and G home :) I'll have to give this recipe a try. Your pics are so nice and I love the detailed instructions. So excited to see you this week---bring your favorite recipes! HAPPY ANNIVERSARY TOMORROW! love you love you

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