Fresh Peach Pie

Fresh Peach Pie | Adapted from Williams-Sonoma Summer Pies & Tarts | Makes one 9-inch lattice-top pie.

August is peach season in Michigan, and I always make a trip to the southern shores of Lake Michigan to grab the freshest tree ripened Red Haven peaches. Two things I swear by when making pies: Never use frozen commercial pre-maid crusts– they are inedible. Second, always use fresh peak-of-season fruit. This is truly one of the best pies you’ll ever make.

Ingredients 

Basic pie pastry for 9-inch double-crust pie

6 cups (1¼ lb) pealed, pitted and sliced peaches

2 tablespoons fresh lemon juice

¼ cup all-purpose (plain) flour

2/3 cup sugar

¼ teaspoon salt

1 tablespoon of  cornstarch* (optional)

pinch of ground fresh nutmeg

2 tablespoons unsalted butter

Method:

Preheat an oven to 425°F. Roll out the pastry for the bottom crust and use to line a 9-inch pie pan. Roll out the pasty for the top crust and cut it into strips about 1 inch wide; set aside.

Place the peaches in a large bowl. Sprinkle with the lemon juice and toss to coat well; set aside. In a small bowl stir together the flour, sugar, salt, cornstarch (if using) and nutmeg. Add to the peaches and toss to combine. Pile the fruit mixture into the pastry-lined pan and dot with bits of the butter.

Use the pastry strips to make the lattice top. Trim and flute the edges.

Bake for 25 minutes, then reduce the heat to 350°F and bake until the juices are bubbling and the top is browned, about 25 minutes longer.

*Since fresh fruit at it’s peak is very juicy, the use of cornstarch helps thicken the liquid created by the fruit during the baking process.

Spiced Peach Jam

Spiced Peach Jam | Adapted from Marisa McClellan’s Food in Jars

I met Marisa in July 2010 at a canning demo held at Terrain at Styers in PA. She is a great presentor and the event was great fun and inspiring. I love the addition of cinnamon and nutmeg in her recipe. I found the use of an immersion blender produced the perfect ‘jammy’ consistency I was looking for. Please check out Marisa’s ever-so-popular blog, Food In Jars.

Ingredients 

10 cups of peaches, peeled and chopped

6 cups of sugar

2 teaspoons cinnamon

½ teaspoon grated nutmeg

2 lemons, zested and juiced

2 packets (1 box) liquid pectin

Method:

Fill your canning pot with water and begin to bring it to temperature. Wash your jars and rings in warm soapy water and set aside. Prepare lids: Put your lids in a small pot of water and heat (but do not boil) in order to soften the sealing compound. To sterilize jars: Boil the jars if you do not have a dishwasher. Put the jars in the canning pot, fill the pot 2 inches above the tops of the jars and set it on high heat. Once the water starts boiling, leave the jars for 10 to 15 minutes before you fill them with food. Take the jars directly from the boiling water.

Add peaches and sugar to a large, non-reactive pot. Stir so that the peaches begin to release their juice and mingle with the sugar. Bring to a boil and add cinnamon, nutmeg, lemon zest and juice and let jam continue to cook for about fifteen minutes. If the fruit hasn’t broken down much after that time is up, use a potato masher or immersion blender (taking care not to burn yourself with hot jam) to break down the chunks. Add pectin and bring to a rolling boil for a full five minutes. 

Turn off the heat under the jam and skim foam off surface. Fill jars. Wipe rims and apply lids. Screw on the bands and lower into the water. Process in the hot water bath 10 minutes. When time is up, remove from water and cool on the counter. When the jars are cooled, check the seal by pressing on the top of the jar. If there’s no movement, the jar has sealed. Store up to one year in a cool, dark place.

Makes 6-7 pints (yield varies depending on width of pot, cooking length and juiciness of fruit).