Fresh Peach Pie (No Bake, except the pastry crust)

It's peach season here ~ and while they are around,  I can barely get enough of them ~ this is one of my favorite pies  to make when peaches are at their peak.  I've been making it  for many years and everyone seems to love it.
While I do like baked peach pie, I usually will make a  fully baked two-crust or lattice crust using frozen peaches  during other times of the year when fresh peaches  aren't available.  I think this unbaked method captures the  freshness of the season best. The only thing you have to bake  is the pastry crust, and that can be done a day  in advance if you like.
The method is rather unique in that the peaches are peeled  and sliced into a big bowl, I sprinkle them with "Fruit Fresh"  or similar (citric acid) product to prevent the fruit from  oxidizing and turning brown. The sliced peaches are then  sprinkled with sugar and allowed to macerate for about a  half an hour to release some of their juices; which is then  drained off into a measuring cup. Enough water is added  to the juice to make 1 cup of liquid. Corn Starch is stirred  into the liquid to make a slurry, then cooked over medium  heat until thickened. Next, approximately 1/4 of the prepared  peaches are stirred in and cooked for about a minute, then  allowed to cool.  Once cool, the remaining fresh peaches  are gently stirred in and poured into a baked,  single crust pastry shell and refrigerated until serving time. 
 



It's perfectly pretty, and delicious served plain, but I always garnish with  additional freshly cut, sweetened peaches and serve with  sweetened whipped cream, or a scoop of vanilla ice cream  or frozen yogurt.  It's soo GOOD!

Note: This pie is best enjoyed the day it is made.

**If you would like a printable copy of the recipe you'll find it on my recipe blog ~ HERE.

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Did I mention we love peaches at my house?!
This year I bought about 30 pounds of locally grown "Red Haven"  organic peaches, this 20 pound box was the first, followed by  another 10+ pounds of white peaches.




After enjoying them every way imaginable fresh,  I peeled,  slice and froze the rest (using the "dry" method of sprinkling with  "Fruit Fresh" and a little sugar prior to freezing.) I froze the peaches  in small portions, about 2 to 3 cups per bag.  As once the  peaches are thawed, they will oxidize (turn brown) before long.  Better to thaw 2 bags when needed than one large bag,  of which half is likely to go to waste.   
Nothing like a "fresh" Peach cobbler or crumble to make  cozy a winter evening, when it's raining or snowing outside.

If you try the pie, I hope you love it. 


Thanks for stopping by today!
xo ~m.