Wednesday, March 18, 2009

(Preserved) Peach Pie

Last night my friend Layne and I made a peach (with perhaps some nectarine mixed in) pie with fruit he froze last summer. We drained about 2 quarts of peaches (they were frozen in their own juice) and added ginger and cinnamon--it really didn't need any sweetener because the fruit was so sweet already! We put the peaches between the nothing-in-the-house standard crust recipe, making an extra-thick edge, and baked for about 15 minutes at 425, then reduced to 375 and baked for about 30-35 minutes more.
All the deliciousness of summer in early spring!

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