Summer Peach Festival:
Homemade Fresh Peach Pie
Plus Three More Peach Recipes!

Some lucky summers, it can be all about the peaches, a veritable "Peach Festival"! Here are four of my very favorite peach recipes.

First up, a luscious peach pie, a recipe I've been making for many years, kissed with a little orange that somehow makes the peaches just a little bit more 'peachy'.

Then three simple summer recipes, a cold peach soup (or wait, is it a peach smoothie? you decide), a savory peach appetizer, and the oh-so-luscious roasted peaches, one of my favorite simple summer desserts.

Fresh Peach Pie

Oh, do you know the muffin man, the one that lives on Drury Lane? You may recognize this old nursery rhyme but do you know the peaches man, the one at Kirkwood Market?

My nearby ‘peach man’ lives at CJ’s Produce where he sells sun-blushed Eckert peaches from now til Labor Day. St. Louisans are lucky to have over-the-sink eatable and pie’n’preserve perfect peaches grown just across the river on farms where fruit trees first blossomed 145 years ago. Lucky us, for a few summer weeks, life can be all about the peaches.

Fresh Peach Pie really lets the peaches shine. The fruit softens more than cooks. The light orange sauce deepens and brightens the peach flavor. It’s a winner.

PEACH APPETIZER

Just stir a few red pepper flakes, a couple of drops of Tabasco, some minced jalapeño and a fresh chopped peach into peach preserves. Spread over Homemade Ricotta, cream cheese or goat cheese and serve with crackers or thin slices of bread.

PEACH & CANTALOUPE SOUP

In a blender, just mix four skins-on peaches, half a cantaloupe, 1/2 cup nonfat yogurt, 2 tablespoons orange liqueur, 2 tablespoons fresh mint, the zest and juice of a lemon, plus sugar to taste. The soup is especially pretty served in clear glass bowls. For a starter, top with crumbled feta; for a dessert, drizzle with cream. Or serve it in a glass, like a peach smoothie!

ROASTED PEACHES

For a simple dessert, just put a teaspoon of brown sugar and butter into peach halves, top with a little cinnamon, a sprinkle of good salt and a few strands of fresh basil. Roast for 20 minutes at 350F, then top with a tiny spoon of sour cream. Peach-licious!
ALANNA's TIPS Be sure the peaches are ripe but not overripe. They'll cook a little bit while blanching and soften a little more when mixed into the hot filling. But they're not really "cooked" so must be ripe and luscious. If using the orange zest garnish, keep it fresh and supple by leaving in soaked water until ready to use, then dry between paper towels.

FRESH PEACH PIE

It's all about the peaches
Hands-on time: 30 minutes
Time to table: 2 – 3 hours
Serves 8
    PEACHES
  • Water to cover
  • 6 ripe peaches
    FILLING
  • 1/2 cup sugar (Splenda works great)
  • 3 tablespoons cornstarch
  • Zest of an orange
  • 1 cup orange juice (fresh-squeezed is wonderful)
  • 1 tablespoon butter
  • 1 teaspoon almond extract
    TOPPING
  • 1 cup whipping cream
  • 2 tablespoons sugar (Splenda works great)
  • 1/2 teaspoon almond extract
  • Orange zest for garnish, optional

PEACHES Remove the peach skins by "blanching". Here's how. Bring water to boil in a saucepan. Two or three at a time, drop peaches into boiling water for 1 minute. (Set a time, no longer!) Remove with slotted spoon, let cool. Slice to the pit lengthwise, slip off skins. Slice each half into six pieces, then halve the pieces.

FILLING Meanwhile, stir together sugar, cornstarch and zest in a medium saucepan over medium heat. Slowly stir in orange juice and cook til thickened, stirring often. Remove from heat and stir in butter and extract. Gently combine hot filling with sliced peaches and turn into pie crust. Cover with plastic wrap and refrigerate for 2 – 3 hours until very cold and set.

TOPPING Just before serving, whip cream with an electric mixer. While still beating, slowly add sugar and extract, then beat til stiff peaks form. Spoon into a freezer bag, snip off a corner and squeeze whipped cream decoratively onto the pie. If you like, garnish with orange zest.

NUTRITION ESTIMATE Per Slice: 425 Calories; 24g Tot Fat; 14g Sat Fat; 49g Carb; 2g Fiber; 208mg Sodium; 63mg Cholesterol; 4g Protein. Weight Watchers Old Points 10, PointsPlus 11
Savory Peach Appetizer Peach & Cantaloupe Soup Roasted Peaches

PRIZE-WINNING PEACH PIE! When recipes appear on Kitchen Parade, I like to think each one is "the best" of its class, the best apple pie recipe, the best peach pie recipe, and so on. Fresh Peach Pie has been my go-to peach pie recipe since the 1980s, so delicious and fresh-tasting that I had no reason to seek out another. And then. And THEN I judged my town's peach pie contest and discovered First-Prize Peach Pie with a Lattice Crust. So now Kitchen Parade has two peach pie recipes! The two pies are entirely different, one tastes light and fresh and creamy, the other is deep-flavored and totally peachy. So you'll need to choose one or the other -- or make both and decide if you have a favorite! Me, there's no choosing between the two.

LOW-SUGAR, LOWER-CALORIE FRESH PEACH PIE In 2012, I experimented with an almond-meal crust, it was great! For the crust, mix 1-1/2 cups (130g) almond meal with 3 tablespoons melted butter and 3 tablespoons Splenda. Press into a pie plate with the back of a spoon and bake at 350F for about 15 minutes or until golden. Let cool before filling the crust. The crust is soft, it doesn't "stand up" to slicing the way a traditional crust does. That makes it a little messy to plate but the taste is excellent.
NUTRITION ESTIMATE Almond Crust Only, Made with Splenda, assumes 8 servings: 132 Calories; 12g Tot Fat; 3g Sat Fat; 4g Carb; 2g Fiber; 30mg Sodium; 11mg Cholesterol; 3g Protein. Weight Watchers Old Points 3, PointsPlus 3

NUTRITION ESTIMATE Almond Crust & Pie, Made with Splenda, Per Slice: 327 Calories; 24g Tot Fat; 11g Sat Fat; 24g Carb; 4g Fiber; 51mg Sodium; 55mg Cholesterol Weight Watchers Old Points 8.5, PointsPlus 10

Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences.
What do you do with summer peaches? Share a favorite recipe that other Kitchen Parade readers might like via recipes@kitchen-parade.com.
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A Festival of Peaches

(hover for a description, click a photo for a recipe)
First-Prize Peach Pie with Lattice Crust Peach Blueberry Cake Peach Un-Cobbler
~ more peach recipes ~



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~ Savory Peach Appetizer ~
~ Peach & Cantaloupe Soup (Smoothie) ~
~ Roasted Peaches ~





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I've never seen a peach pie recipe quite this simple. It sounds amazing!
 
yum -- and i bet adding almond extract to the whipped cream is awesome! looks so pretty and seasonal!
 
That pie recipe is so simple, how could the peaches not stand out?
 
I loved this pie-thanks for the recipe!

I dorked up the sauce (used lemon zest instead of orange, used vanilla extract instead of almond, added a dash of cardamom because I saw it while looking for almond extract, and turned on the burner under the sugar/cornstarch/zest before referring a fight between the kids) but it STILL tasted terrific!

Nice way to use up the last of the half bushel of peaches I picked up at the farm stand on the way home from the beach.

kirsten
 
Can't think of a better way to use up those peaches on my counter before they go bad!
 

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Thank you for taking a moment to write! I read each and every comment, for each and every recipe. If you have a specific question, it's nearly always answered quick-quick. But I also love hearing your reactions, your curiosity, even your concerns! When you've made a recipe, I especially love to know how it turned out, what variations you made, what you'll do differently the next time. ~ Alanna