Fresh Peach Pie (No Bake, except the pastry crust)

It's peach season here ~ and while they are around, I can barely get enough of them ~ this is one of my favorite pies to make when peaches are at their peak.  I've been making it for many years and everyone seems to love it.
While I do like baked peach pie, I usually will make a fully baked two-crust or lattice crust using frozen peaches during other times of the year when fresh peaches aren't available.  I think this unbaked method captures the freshness of the season best. The only thing you have to bake is the pastry crust, and that can be done a day in advance if you like.
The method is rather unique in that the peaches are peeled and sliced into a big bowl, I sprinkle them with "Fruit Fresh" or similar (citric acid) product to prevent the fruit from oxidizing and turning brown. The sliced peaches are then sprinkled with sugar and allowed to macerate for about a half an hour to release some of their juices; which is then drained off into a measuring cup. Enough water is added to the juice to make 1 cup of liquid. Corn Starch is stirred into the liquid to make a slurry, then cooked over medium heat until thickened. Next, approximately 1/4 of the prepared peaches are stirred in and cooked for about a minute, then allowed to cool.  Once cool, the remaining fresh peaches are gently stirred in and poured into a baked, single crust pastry shell and refrigerated until serving time. 
 



It's perfectly pretty, and delicious served plain, but I always garnish with additional freshly cut, sweetened peaches and serve with sweetened whipped cream, or a scoop of vanilla ice cream or frozen yogurt.  It's soo GOOD!

Note: This pie is best enjoyed the day it is made.

**If you would like a printable copy of the recipe you'll find it on my recipe blog ~ HERE.

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Did I mention we love peaches at my house?!
This year I bought about 30 pounds of locally grown "Red Haven" organic peaches, this 20 pound box was the first, followed by another 10+ pounds of white peaches.




After enjoying them every way imaginable fresh,  I peeled, slice and froze the rest (using the "dry" method of sprinkling with "Fruit Fresh" and a little sugar prior to freezing.) I froze the peaches in small portions, about 2 to 3 cups per bag.  As once the peaches are thawed, they will oxidize (turn brown) before long. Better to thaw 2 bags when needed than one large bag, of which half is likely to go to waste.  
Nothing like a "fresh" Peach cobbler or crumble to make cozy a winter evening, when it's raining or snowing outside.

If you try the pie, I hope you love it. 


Thanks for stopping by today!
xo ~m.

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