- Posted March 10, 2013 by
Glazed Peach Pie
Topped with ice cream of whipped cream, glazed peach pie is the perfect summer treat. Sweet and aromatic, crusty and golden, tangy and crusty, peach pie with a delicious layer of caramelized peaches alternated with fresh peaches is a dish that can be savored slowly with some tea or coffee. It’s an elegant finale to a superb lunch or dinner.
This recipe makes use of ready made pie shell,see cooking videos to learn more which can be bought in the pastry shop or grocery. Bake the pie shell before preparing the filling or make the filling beforehand and then bake the bottom crust so that you can fill it right after it comes out of the oven and serve it warm. Otherwise, you can also chill the glazed peach pie for a cool and refreshing dessert. For a super quick dish, you can also start with a refrigerated piecrust that has been cooked beforehand and use canned peaches or frozen peaches to make this recipe.
Unlike most peach pies, this version does not have a top crust. The glazed peaches serve as the topping. The beautiful golden color of the caramelized peaches stands out on any dinner table. Topped with whipped cream or served with ice cream, it looks even more immaculate.
A lot of readymade piecrust is sold rolled and frozen. Thaw the frozen crust and gently mold it into a pie pan. Cut any excess crust with a knife. Once your piecrust is prepared in the pie pan, all you have to do is make the filling and layer it on the crust.
If you are using fresh peaches, blanche the peaches in boiling water for about 10 seconds so that it is easier for the skin to slide off. Slice the peach in two using a sharp paring knife and take the pits out.
MAKES 1 9-INCH PIE
6 cup peaches, peeled and sliced
1 cup granulated sugar
3 tbsp. cornstarch
1/4 tsp. cinnamon, ground
1/2 cup orange juice
1 9” baked pie shell
Peel, slice and place peaches in a large bowl. Mash enough peaches to measure 1 cup. Set the remaining peaches aside.
In a saucepan, over medium heat, combine sugar, cornstarch and cinnamon. Add orange juice and mashed peaches. Bring to a boil, stirring constantly. Boil for 1 minute while still stirring.
Remove from heat and spread half the glaze over the bottom and sides of the pie shell. Layer the reserved peach slices onto the pie shell. Spread remaining glaze evenly over peaches. Chill for at least 3 hours. Serve with whipped cream.