Yesterday afternoon I gathered with some friends for a friendly Peach Pie Competition. Despite what you may say about the words “friendly” and “competition” being used in the same sentence, it really was friendly and I think we all had a good time.
Knowing my Thursday morning was going to be busy (we went to the title company and signed the closing papers on the sale of our old house) I stayed up late Wednesday night to make my pie. Due to a tapioca snafu (regular tapioca is NOT the same as instant) I didn’t get to bed until 11pm. I have always loved the look of lattice top pies and decided to go for it, if I was going to be up late I may as well go bold. Despite the tapioca issues I think the pie turned out very pretty and tasted pretty good too!
There were four pies to sample, 2 crisps and one jar of excellent peach-raspberry jam. Honestly, I couldn’t even eat all of my servings of pie. I nibbled and voted and have no inclination to eat a peach again for a few days!
The winner took home a cash prize of $25 and a beautiful crown hand made by me (I know she was most excited about the crown- who wouldn’t be?!)
Sadly I didn’t even get a good picture of her winning pie, but she did share the recipe!
1 baked pie shell (I used Marie Callendar’s, found in the freezer section)
2 fresh peaches, sliced
1 cup sugar
4 to 5 TB cornstarch
1/4 to 1/2 cup water
2-3 fresh peaches, mashed (I diced them very finely with a food chopper)
1/4 tsp almond flavoring
3 Tbsp butter
Place sliced peaches inside cooked pie crust. Cook sugar, cornstarch, water and mashed peaches until boiling (will thicken pretty quickly). Add almond flavoring and butter. Pour over sliced peaches in pie crust and top with cream (whipped or straight out of the carton).