Peach Pie

Ode to Summer’s End…

I have just enjoyed one last unexpected taste of summer.  October is normally quite late for peaches but my friends Jerry & Diane Polk of Polk’s Market in Savannah, GA always manage to wrangle up something delicious when you least expect it!

Farm Fresh Produce Sign Last week I was totally surprised to still find a display of aromatic juicy peaches.  The local Georgia & South Carolina peaches have been finished but these apparently made the trek from Idaho!  Hoping to enjoy one last taste of summer I knew they’d make a great pie.  When you have ripe fruit there’s very little that needs to be done to enhance its flavor!

One of the most often asked questions that I get here in my cooking classes in Savannah usually relates to making pie crusts.  I’m not opposed to using convenience products when they can deliver suitable results to making the same thing from scratch but pre-made pie crusts do not fall into that category!  The refrigerated and frozen crusts might save a little time but they do very little to mimic a great pie crust!  I could and plan to devote a whole posting to the technique of a great pie crust but have opted to put that off so as not to seem totally out of season by posting a recipe for Peach Pie in November!  Stay tuned for more on homemade pie crusts….in the meantime, at least give them a shot if you don’t already do so.  The cost is minimal and the return on investment is priceless!

For the filling I decided to try a new technique, one that I had read about in Great Pies & Tarts by Carole Walter.  The beauty of cooking is that there is always a new or alternate technique to learn that someone has discovered to answer a particular need or problem.  In her recipe for Southern Peach Pie in Nutty Cornmeal Crust she explains that she overcame the issue of soggy gummy peach pies by first cooking the peaches on the stovetop to cook and thicken the juices.  Now why didn’t I think of that!?

I opted for my standard pie crust rather than the cornmeal crust she recommends but followed her filling recipe.   The result?  A delicious intensely “peachy” peach pie that was the collaboration of my handiwork, Jerry Polk’s peaches, and Carole Walter’s unique approach to overcoming excess juiciness!

Crimped Double Crust Pie - compressed Baked Crimped Double Crust pie - Compressed





Helpful Hint:  I always prefer baking pies in glass pie pans rather than metal.  The clear glass allows you to see the bottom crust and better determine the doneness so you don’t end up with a gummy under-baked bottom crust.

In the recipe below, Carole Walter calls for instant tapioca which is often used as a thickener for fruit pies.  I didn’t have any so used the higher amount of cornstarch and replaced the tapioca with an additional tablespoon of cornstarch and found the flavor and texture to still be enjoyable.  If using this method, after cooking the peaches, pour into a bowl to cool slightly before pouring into the crust, but skip the layering with tapioca that she calls for.

Carol Walters Peach Pie 2 compressed



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4 Responses so far.

  1. Uncle Bob says:

    I am going to try this with Shirley’s frozen Colorado peaches At Thanksgiving

  2. [...] This post was mentioned on Twitter by Debbie Weatherly, Lisa Chan-Simms. Lisa Chan-Simms said: RP's Cooking Update Summer's End Peach Pie #cooking #recipes [...]

  3. chefdarin says:

    I forgot to recommend doing it with frozen peaches when fresh aren’t available. It should work just fine, actually probably even better with frozen peaches since they’ll likely have more juice coming out than fresh would.

  4. [...] the part of the reader or every recipe turns into a five page dissertation.  My previous post on peach pie could have easily been such an example by the time I explained various techniques for pie crust and [...]

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