Re: Fresh Peach Pie recipe, Aug. 27
You mention lemon juice, but it is not included in main ingredients. How much lemon juice are we supposed to use?
Mary
A caller told us she still has the original recipe from 1964, and it has the same error in it. We have made this recipe with 1-2 teaspoons lemon juice, depending in the sweetness of the peaches, and it turns out great.
Fresh Peach Pie
This recipe originally appeared in The Denver Post in 1964; serves 6.
Ingredients
3/4 cup sugar
3 tablespoons cornstarch
1/2 cup water
1-2 teaspoons lemon juice
Pinch salt
1/4 scant teaspoon nutmeg
5-7 large, ripe peaches, peeled
1/4 cup sugar
1 baked 9-inch pie shell
Whipped cream or vanilla ice cream
Directions
Combine the 3/4-cup sugar, cornstarch and water in a medium saucepan, stirring until cornstarch is dissolved. Blend in lemon juice, salt and nutmeg.
In a bowl, pit and finely crush 3 peaches and add to the cornstarch mixture. Bring to the boiling point, reduce heat and simmer, stirring constantly, until mixture is thick and clear. Remove from heat, and cool. Slice remaining peaches; arrange on bottom of a baked pie shell.
Sprinkle with 1/4 cup sugar. (If peaches are very sweet, use less.) Spoon cooked mixture onto sliced peaches. Refrigerate several hours before serving. Top with whipped cream or ice cream.
