Perfect Peach Pie, A la Mode

I love peaches. They are probably one of my favorite fruits if only because they smell so luscious when I walk past them in the market.

This was my first peach pie ever. I’ve made peach crisp before and I love it. I make it at least once every peach season, so it was a little scary to diverge from that and make a pie. But I’m glad I did! This pie was delicious! And now I have TWO must-make recipes for every peach season! It doesn’t get better than that.

I used an all shortening curst for this pie because I wanted it to be light; I didn’t want the crust to be heavy and detract from the flavor of the peaches. I was very happy with this crust, although next time I would sprinkle raw sugar over the top.

As usual, prepare your crust first and put it in the fridge for 3 hours minimum.

Peach Pie Filling

5/6 cups of sliced peaches. About 10 medium sized peaches.

Juice of 1 lemon

1/2 cup granulated sugar

1/2 cup packed brown sugar

1/4 cup flour

1/4 cup corn starch

2 T butter

1/4 t salt

1 t cinnamon 

1/2 t nutmeg 

First peel all your peaches. It makes it REALLY easy to peal them if you blanch them. Boil water and drop your peaches in for 1 minute.

Remove from water and pull of the skin. It will peel right off leaving all the peach flesh behind.

Slice peaches into 1/4 inch slices. Mine did not want to pull off the pits and were a total pain in the butt to cut. Just do your best!

Pour peaches into a colander to get rid of extra juice and squeeze a lemon over them then toss lightly with your fingers. Doing this in a colander will drain some of the juice so that your pie won’t be soggy.

Mix the dry ingredients (1/2 c white 1/2 c brown sugar, 1/4 c flour 1/4 c cornstarch, cinnamon, salt, and nutmeg)

Pour the peaches into a large bowl and pour the mixed dry ingredients over the top.

Toss together to evenly coat peaches.

Roll out your bottom crust and lay in pie pan.

Pour peaches into pie pan.

dollop your 2 T of butter over the fruit.

Roll out top crust and cut into long strips (if you are making a lattice top crust) or just lay over the top and cut vents.

TaDa! A pretty pie!

OH SHOOT! I forgot to dollop the butter on top!

So I smeared it into the open spots on my crust and everything was ok. Fewf.

Bake at 450 F for 10 minutes then reduce to 350 F for another 30-35 minutes. Pie filling should be bubbling and crust brown.

Let cool for about an hour while you hide somewhere outside so that you can’t smell it and don’t cut it too early. Good thing it’s so nice and warm out, this shouldn’t be too hard. You want to wait until it’s still warm but not too hot.

Serve with ice cream!

Eat outside in the sunshine with friends!

The perfect summer pie 🙂

Gluten Free Lemon Icebox Pie With Almond Crust

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Lemon Icebox Pie. I chose this pie for this week because I love a citrus pie and because I like the word “icebox”; it makes me feel like a southern lady from an old timey movie.

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I would describe this pie as a lemon key lime pie. Basically it’s a key lime pie with lemon instead of lime. It’s very good: tart, creamy, smooth, great for a hot summer day. I over zested my lemons (got a little too much white in there) which gave it a little bit of a bitter flavor, but if I hadn’t done that it would have been perfect! My husband absolutely LOVED it.

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I also made this pie with an almond crust instead of a graham cracker crust. I wanted to try something gluten free because I know lots of people with gluten intolerance and they deserve pie too! I was pleasantly surprised by this crust. I feel very comfortable saying that you could substitute any graham cracker crust with this almond crust and be happy with the outcome. It held together beautifully and if I hadn’t known it was made with almond flour I would have thought it was some kind of nutty graham cracker cookie or something.

Crust:

1 1/2 Cups Almond Flour (I bet almond meal would work as well, although I used almond flour. They are both ground almonds, but almond flour tends to be more finely ground and without the skin while meal tends to be more coarse and can be ground with the skin)

3 Tablespoons Melted Butter

3 Tablespoons Sugar (If your filling isn’t very sweet you may want to add an extra Tablespoon or two of sugar to keep the same balance of sweetness that you would have with a graham cracker crust)

Add melted butter and sugar to almond flour.

Mix until fully incorporated.

Use fingers to press into pie pan.

Bake at 425 F for 15 -20 minutes until slightly browned.

Remove and let cool.

Make the filling while the crust cools.

Lemon Filling:

2 (14 oz) Cans Sweetened condensed Milk

1 1/4 Cups Fresh Squeezed Lemon Juice

Zest of 2 Lemons (Only press hard enough to get the bright yellow! If you get too much white it will be bitter)

8 Egg Yolks 

Zest 2 lemons and set aside.

Squeeze the juice out of about 8 -10 lemons, including the 2 you zested.

In a stand mixer mix the egg yolks and zest until light in color (about 60 seconds on medium high speed) as seen below.

In a bowl with a hand whisk, whisk together the lemon juice and the two cans of sweetened condensed milk.

Pour the lemon juice/milk mixture into the yolk and zest mixture, whisking on medium until fully incorporated.

Pour into cold crust.

Bake at 350 F for 25-35 minutes until only the center jiggles about like a custard.

Cool for about an hour and at room temperature then freeze for about 6 hours or leave in the fridge over night.

Cover with plastic wrap or it will weep! But don’t let the plastic wrap touch the top or it will pull off the top of your pie and make it messy looking, like mine:

Messy looking plastic wrap pie top:

Serve with whipped cream! If you mess up your top and you are presenting your pie to friends, cover with whipped cream and no one will know! I was just serving it to my husband and three year old so I just plopped the whipped cream on each slice.

Whipped Cream:

Heavy Whipping Cream whipped at high speed. Add 1 t vanilla and powdered sugar to taste (6-10 T for 1 pint of whipped cream is about right)

Serve, eat, enjoy!