Subject: Mom's Fresh peach Pie
From: Unicorn (unicorn@indenial.com)
Date: Fri Nov 02 2001 - 20:14:16 EST
__________________________________________________
F O O D F U N N Y
__________________________________________________
Here's a cute one from reader Katy Frank:
A customer was complaining to a waiter about getting a lobster with
one claw missing. "Well, maybe he got into a fight," said the waiter.
To which the customer replied, "Then bring me the winner."
__________________________________________________
T O D A Y ' S R E C I P E
__________________________________________________
This is my mother's recipe for fresh peach pie, and since some of the
peaches aren't cooked at all, it really is important to use peaches
that are as fresh and ripe as possible.
Mom's Fresh Peach Pie
4 cups (1 L) peeled, pitted, and sliced fresh peaches
1 cup (250 ml) sugar
1/4 cup (60 ml) water
3 Tbs (45 ml) cornstarch (cornflour)
A 9-inch (23 cm) Graham cracker or baked pastry pie shell
For the topping:
1 cup (250 ml) sour cream
1 Tbs (15 ml) sugar
1 tsp (5 ml) vanilla extract
A generous grating of fresh nutmeg
Combine half the peaches with the sugar, water, and cornstarch in a
saucepan and bring to a boil over moderate heat. Simmer until the
mixture has thickened and the peaches are tender, about 20 minutes.
Mash the peaches with a wooden spoon to form a coarse puree. Place
the remaining peaches in the pie shell and pour the pureed peach
mixture over them. Combine the sour cream, sugar, and vanilla,
stirring to mix thoroughly. Pour over the peaches, top with the
nutmeg, and bake in a preheated 350F (180C) oven for 10 minutes.
Allow to cool to room temperature and refrigerate until chilled, at
least 2 hours. Serves 6 to 8.
This archive was generated by hypermail 2b28 : Sat Dec 01 2001 - 00:00:01 EST