Here are some more summertime recipes saved up from the blogs I so enjoy, as well as a top-crust peach/nectarine pie that I made several days ago. Enjoy it with a scoop of vanilla ice cream/frozen yogurt! (PS: does anyone see a trend? Hint: I’m hot!)
Top-crust Peach Pie (I used nectarines)*
Basic pastry crust dough for a 9-inch pie, single crust (store bought or homemade)
1 egg white and 1 tsp. water beaten to foam for egg wash (I used a little milk instead)
6 medium peaches (or nectarines), pitted, and cut into 1/2-inch slices
2 Tbsp. potato starch/cornstarch
2 Tbsp. fresh lemon juice
1/2 c. sugar + 1 Tbsp for sprinkling on crust
1 tsp. almond extract
1 tsp. pure vanilla extract
1/4 tsp. ground cinnamon
1/8 tsp. freshly grated nutmeg (ground is okay too)
1/4 tsp. salt
1. Roll pie crust to 8 x 8-inch square, trimming edges so crust will be the same size as the dish. Reserve, covered in plastic wrap.
2. Place a rack in the middle of the oven. Preheat oven to 375 F. Generously grease 8 x 8-inch glass baking dish.
3. Make the filling: combine peaches, starch, lemon juice, 1/2 c. sugar, almond and vanilla extracts, cinnamon, nutmeg, and salt in medium bowl. Mix well and transfer to prepared baking dish.
4. Remove top piece of plastic wrap and invert pie crust over dish, centering it exactly before removing remaining piece of plastic wrap. (NOTE: I used wax paper.) Brush crust with egg wash. Sprinkle with remaining tablespoon of sugar.
5. Bake 30-35 minutes or until pie crust is golden brown and peaches are bubbling. Remove from oven and cool 30 minutes on a wire rack before cutting. Serve at room temperature.
NOTE: I used nectarines, doubled the recipe, halved the sugar (the husband said it could be sweeter, but it depends on personal preference for tartness and taste) and lemon juice, and used cornstarch instead of potato starch. It turned out well, a tasty combination of tart and sweet. Serve warm with ice cream or frozen yogurt.
*Adapted from Carol Fenster’s 1000 Gluten-free Recipes.