Weekend Warrior: Fresh Peaches 'n Cream Pie

Each Friday, I offer a recipe for those among us who love to cook but generally have more time to do so on the weekends. These recipes take more time but are worth the effort. Today's recipe is for a prize-winning peach pie. 

I blogged recently about judging the recipe contest during N.C. Peach Day at the state farmer's market. I wrote about the simple first-place recipe: a peach pie. Here is a link to the prior post.

The baker, Judith Easterly of Raleigh, contacted me after the blog post was reprinted in a Sunday paper. She agreed to share her recipe. To me, this pie is the best way to eat ripe peaches.

Judith Easterly's Fresh Peaches 'n Cream Pie

1/3 cup vegetable shortening, chilled

1 cup sifted enriched flour

1/2 teaspoon salt

2 to 3 tablespoons cold water

1 1/2 cups granulated sugar

1/4 cup cornstarch

1 1/2 cups water

3-ounce package peach Jello

4 cups fresh peaches, very ripe, peeled and sliced

1 cup heavy cream

3 tablespoons powdered sugar

1/2 teaspoon vanilla

1/8 teaspoon cinnamon, optional

Preheat oven to 450 degrees.

To make a 9-inch pastry crust, cut shortening into the flour and salt with a pastry blender until the pieces are the size of small peas. Sprinkle water over the mixture, one tablespoon at a time, and mix with pastry blender until a ball forms. On a lightly floured surface, use a rolling pin to flatten the dough into a smooth circle. Fit into a 9-inch pie pan, trimming off the edges. Flute edges and press onto rim of pie plate. Chill for 30 minutes. Prick sides and bottom with a fork and bake in a 450 degree oven for 10-12 minutes. Cool to room temperature. 

To make glaze, mix together sugar, cornstarch and water in a small saucepan. Bring to a boil over medium heat. Boil one minute, remove from heat and add peach Jello. Stir until well dissolved. Cool to room temperature. The glaze makes enough for two 9-inch pies. 

After the peaches are prepared, spoon 1/4 cup of glaze into the cooled pie shell and rotate pie pan to coat the bottom and sides. Arrange sliced peaches in a pie shell and spoon 3/4 to 1 cup glaze over peaches. Refrigerate for four hours or overnight.

To make topping, beat heavy cream, powdered sugar, vanilla and cinnamon in a mixing bowl on low speed until whipped cream forms soft peaks. Serve each slice with a dollop of cream. 

Makes 8 servings.