I learned something new when I decided to make a peach pie a couple weeks ago. Peaches usually are for making a cobbler in my kitchen, and fresh peaches make the best cobblers. Of course this is not the time of year for fresh peaches... at least not that I have access to, but last year I bought a couple cases of peaches that I froze. I was looking for something else in the freezer and lifted a freezer basket to find I had peaches left that I did not know were still in there. I had frozen the peaches whole unpeeled.That isn't what I learned though. I did not have a recipe for a peach pie so I searched for a recipe online and came up with what looked like a good one. I let the peaches thaw first, then slipped the peels off and sliced them. The recipe said to put the peaches in a bowl with the sugar and let them sit for a whole hour. At the end of the hour I was to drain the juice into a pan with the cornstarch and other ingredients and bring the juice to a boil until it was thickened. Once this was done, pour the sauce over the peaches and toss to coat then turn into the pie crust. I had never heard of doing a pie this way... letting the sugar draw out the juice first... and I am not sure how well it would work with other fruit, like apples or blueberries, but I want to tell you this peach pie was absolutely awesome. Best pie I have made and/or eaten in a long time.
Sugie is quality control this week. He approves of the latest project.
