Peach pie is a perfect summer dessert that is easily made. Fresh peaches, brown sugar, and spices create a delicious treat that really makes us look forward to peach season at the local orchards. When we can't wait for the peaches to get ripe (like now), we grab a couple of cans of peaches to make peach pie. Although it's nowhere near as tasty as those fresh peaches, it does take a little of the craving away.
Our fake pie in Georgia Peach, is a replica of that peach pie that we just have to have. The crust for this pie was quite a task because I needed for the lattice crust to be just a bit more spaced to see all of those nice peaches that were hidden inside. Since it's not a real pie, detail is very important. No one will be able to taste the effort that goes into it, so it's important to make sure that every detail of the pie expresses what a real pie would actually taste like.
The aroma of the pie has to reflect what a pie would smell like as it's cooling off on a rack in the kitchen, the fragrance that wafts through the air, and captures everyone's senses to make them ask, 'What's baking?' This pie is what I close my eyes and imagine a pie to be, and sometimes it's bothersome to my family because they see these cool looking pies I make for decor, and they can't dig into them! I'll say; however, that each element of this pie is an element that I want people to enjoy like they would a real pie (minus the actual eating, of course).
So, for the purpose of decorating your kitchen or just placing it on a table to bring a warm, inviting feeling to your home, these pies are one of a kind, and I've seen them do wonders! I sat a pie on the ledge of my kitchen and dining area, and it was surprising how many people were drawn to it because of the aroma alone. It really makes a difference in any eating area.
Speaking of eating, all of this pie talk can make a lady hungry, as I'm sure it may be affecting you as well. So, I thought it would only be right to share a peach pie recipe that you can make, right from home, that will curb that peach pie craving (that I've probably egged on). Below, you'll find a fabulous peach pie recipe with streusel instead of your traditional top crust. I like this version because it adds a different element of crunch to the pie with the pecans that are inside. Pie baking can be a very rewarding experience, if you have the time to do it.
If you're feeling particularly kind, you can even bake this yummy pie and give it to a friend or neighbor with a fake peach pie. That makes a wonderful new home gift, that will go a long way because the fake pie will always remind the recipient of the warm, sweet apple pie that was devoured in moments! This great idea was presented by one of my dear customers.
Peach Pie With
- 1/2 cup sugar
- 1/4 cup packed brown sugar
- 4-1/2 cups sliced peeled peaches
- Pastry for double-crust pie (9 inches)
- 3 tablespoons cornstarch
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 2 teaspoons lemon juice
- 1 tablespoon butter
- 3/4 cup all-purpose flour
- 3/4 cup packed light brown sugar
- 3/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon fine salt
- 1/4 teaspoon freshly grated nutmeg
- 8 tablespoons cold unsalted butter
1 stick), cut into small pieces (
- 2/3 cup finely chopped pecans
about 2 1/2 ounces) (
1. In a large bowl, combine sugars; add peaches and toss gently. Cover and let stand for 1 hour. Line a 9-in.
pieplate with bottom pastry; trim even with edge. Set aside. Drain peaches, reserving juice.
2. In a small saucepan, combine the cornstarch, nutmeg, cinnamon and salt; gradually stir in
reservedjuice. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in lemon juice and butter. Gently fold in peaches. Pour into crust.
- 3. Combine all dry streusel ingredients. Add butter pieces and cut into the streusel mixture until crumbly. Spread the crumbled streusel on top of your pie.
- 4. Bake at 400° for 50-60 minutes or until crust and streusel are golden brown and filling is bubbly. Remove foil. Cool on a wire rack. Yield: 6-8 servings.