I know it may be a bit late but if there is any chance you can still get your hands on some of the season's last fresh peaches, you have to try this pie. My sweet friend Rebekah sent me the recipe. I tried it, loved it, tweaked it and loved it some more. We had this twice in 3 days and I think if I made it again tonight there would still be none left. It is incredibly simple to make - the kind of thing that is just right after a late summer meal of garden veggies. The recipe that Rebekah sent me called for a graham crust. That was really good and would perhaps be just what you want if it is hot and you are reluctant to turn on the oven. I decided to try it with a shortbread crust - it was just that bit better, so that is the version I am sharing.
fresh peach pie
1/2 cup sugar
2 Tbsp cornstarch
1 1/2 cups flour
1/2 tsp sea salt
3/4 cup unsalted butter, room temperature
Beat butter and sugar together until light and fluffy. Add cornstarch and salt, mix well. Add flour and beat until just blended. Using fingers, press dough firmly and evenly into greased 10" pie plate. Pierce dough all over with a fork. Bake at 350 F until cooked through and just golden - about 40 minutes. Cool on rack.
6 or 7 fresh ripe peaches
1 can sweetened condensed milk
1/4 cup fresh lemon juice
1 cup heavy cream
Wash, pit, and slice the peaches. (I never peel peaches unless I am canning them but if peach skin offends you...peel them. I figure I eat apple, potato, grape skin, etc, so why not get the goodness of peach skins? If you give the peaches a good - gentle - rub while you are washing them, there is no nasty fuzz to eat.) Combine the peaches, sweetened condensed milk and lemon juice in a large bowl and mix well. Pour into the cooled crust and refrigerate for 2-3 hours. Just before serving whip 1 cup of heavy cream and spread over the pie.
If this is simply too late and the peaches are all gone - remember this and try it as soon as you can next year. I will be anxiously waiting for fresh peaches. Nuff said.