YUM! Uncooked Peach Pie [Update]

We had a few peaches that really needed to be eaten Monday, so I found a recipe online for something that Russ has always loved—uncooked Peach Pie.  It was delicious and I knew you’d want the recipe. 

 

FRESH PEACH PIE (UNCOOKED)

3-5 c. peach slices
1 tbsp. lemon juice
3/4 c. sugar
3 tbsp. cornstarch
2 tbsp. butter
Dash of salt
1/4 tsp. vanilla extract
1 baked 9-inch pastry shell

Combine peaches, sugar, lemon juice. Let stand 1 hour. Drain, measure 1 cup syrup (add water to make cup, if necessary). Add cornstarch and blend. Cook over low heat, stirring until thick. Remove from heat; add salt, butter and flavoring. Cool. Place peaches in baked shell. Pour cool sauce over them. Chill. Serve plain or with whipped cream or ice cream.

Russ is not (to my regret) a pastry kind of guy.  Give him a graham cracker crust every time.  So a graham cracker crust it was.   But next time I’m trying it with a pastry crust.  Just to see if it’s a good as I think it will be.

I also wasn’t sure I could pour the sauce over the peaches in any uniform kind of way because my sauce got pretty thick.  (Which is what happens when you’re boiling something in the microwave and not paying attention.)  I ended up waiting for the sauce to cool for a while, and then stirring it into my waiting peaches in their bowl; then I plopped the whole mess into the waiting pie crust and rearranged the peaches a bit to make it more equal.  It was not a beautiful pie, that is for sure.  But the people eating it did not seem to mind.

***Like Katie, I have never been a fan of cooked peaches.  Mostly because a nice ripe peach is so terrific, cooking it seems kind of like a travesty.  But at the beach we made peach dumplings using the apple dumpling recipe from the Pioneer Woman.  We served them with vanilla ice cream.  And they were DIVINE.  Cooked peaches and all.  Maybe even better than with the apples!