lattice chicken pot pie
Mexican street corn pasta
chicken Ghiveci
creamy chicken tortilla soup, jalapeno jack popovers
butter basted ribeyes, twice baked potatoes, broccoli
brisket tacos, pinto beans
pork souvlaki, naan

Tuesday, August 8, 2017

Palisade Peach Pie

I had never heard of Palisade Peaches before, but my BFF raved about them when we were talking about peaches (like you do) and so when I saw a pick up truck with a giant "Palisade Peaches" sign, I knew I had to stop.  I got a huge bag of peaches for $8, one of which was eaten by Miss F straight away, and knew pie was in my future.  I used refrigerate pie crusts because I didn't want to try and deal with making pie crust in a kitchen with out air conditioning.  We are hosting Thanksgiving in Colorado and I will attempt homemade crust then, when there will hopefully be snow on the ground.  C loved the filling, but was meh on the crust.  I guess he much prefers homemade, who doesn't? 
Palisade Peach Pie

3 ½ pounds peaches
1 tablespoon fresh lemon juice
¼ cup sugar
¼ cup brown sugar
¼ teaspoon cinnamon
¼ cup flour
2 refrigerated prepared pie crusts

Preheat the oven to 425 degrees. Bring a large pan of water to a boil and make a large bowl of ice water. Score an “X” into the bottom of each of the peaches. Boil each peach for a minute, then put straight into the bowl of ice water. Peel the peaches, then slice into wedges.

In a large bowl, stir together the peaches, lemon juice, sugar, brown sugar, cinnamon and flour. Place the one of the pie crusts into a pie pan. Add the peach mixture to the pan, mounding high in the center. Top with the second pie crust and crimp the edges to seal. Make three cuts in the center of the crust to vent the pie.

Place the pie on a cookie sheet and bake for 20 minutes. Reduce the oven temperature to 375 degrees and cover the edges of the pie with foil, bake for 30 to 40 minutes more. Transfer the pie to a wire rack and cool. Serve with vanilla ice cream.
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