Peach Salsa Fresca
One year, after producing a bumper crop of habanero peppers, peach farmer Ryan Stage reached out to his friend Robin Ditrich, a chef, and asked if she could create a recipe to use the peppers and peac...
Vanilla adds a touch of flavor to pair especially well with a scoop of ice cream in this basic pie recipe.
Ingredients
SERVINGS: 8 Serving(s)
- Pastry for a double-crust 11-inch pie
- 5 cups sliced peaches
- ½ cup white cane sugar
- ¼ cup light brown sugar
- 4 tablespoons corn starch
- ½ teaspoon cinnamon
- ⅛ teaspoon nutmeg
- ½ teaspoon vanilla extract
Preparation
Preheat oven to 350 degrees.
Lay 1 crust in an 11-inch pie pan. Toss sliced peaches with white sugar, brown sugar and vanilla. Layer the sugared peaches over the crust in the pie pan.
Sprinkle with corn starch, cinnamon and nutmeg.
Place the second crust over the top and pinch the crusts together around the edge. Cut slits in the top crust to allow steam to escape. Alternatively, cut the second crust into 3/8-inch strips and weave into a lattice pattern over the top. Pinch around the edges.
Set the pie on a cookie sheet and bake for 60–70 minutes at 350 degrees, until filling bubbles. Cool on baking rack.
Serve warm topped with ice cream, whipped cream or creme fraiche.
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