With Colorado Peaches in season, what could be more perfect than a fresh peach pie? (Answer: nothing.) Sweet peaches are complemented perfectly by nutmeg in this simple recipe. Make sure to taste as you go along; you might not need all the sugar since our peaches are so sweet!
Fresh Peach Recipe
3/4 cup sugar
3 tablespoons cornstarch
1/2 cup water
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
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, 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, if desired.
Courtesy of Denver Post Food Blog, “Colorado Table“