I made a stunning realization last year after my gazillionth batch of Palisade Peach Pie and ice cream: peaches had long surprised mangoes as my favorite fruit.
If you know the great love I have for mangoes, you would realize just how stunning this is.
But seriously, Grandma’s Peach Pie is my husband’s all-time favorite dessert. The key here is to have gloriously ripe, juicy and sweet peaches because this recipe calls for a cooked shortbread crust but the peach filling is gloriously uncooked and whe you use your peaches at peak ripeness, this pie is U-N-B-E-L-I-E-V-A-B-L-E.
Grandma’s Peach Pie with Shortbread Crust
1 cup butter
2 cups flour
1/4 cup sugar (I add a bit more)
dash of salt
Mix and press into the pie plate. Bake at 350 degrees for 25 minutes or until edges are lightly browned. Let it cool. Yield: Makes 1 pie crust; I generally double this recipe to make 2 crusts.
2 cups boiling water
2 1/2 cups of sugar
1/8 tsp salt
1/4 cup lemon juice
1 1/2 cups cold water
3/4 cup corn starch
1 3-oz peach Jello
4-6 fresh, juicy peaches
Boil 2 cups of water in a saucepan.
Mix sugar, salt and cornstarch with cold water.
Pour the sugar mixture into the boiling water and let it cook until thick and clear (about 5 minutes).
Take the saucepan off the heat and add lemon juice. Let cool. Note: This filling makes enough for 2 pies.
Peel and cut peaches and stir with the filling. Pour into pie shells and refrigerate.
Note: Ideally, refrigerate for 1 hour before serving; this pie is best when served within a few hours of making it.