Posts Tagged ‘flaky pie crust’

Peach Pie

You know you have had a spoiled week when you get to eat peach pie twice in one week.  Ontario peaches are at their height, so it is certainly worth enjoying them!


This past weekend, two of my closest high school friends visited Ottawa – one who currently lives in Vancouver and the other who had spent a large part of her last two years in Switzerland and Italy.  We spent a lovely weekend at my cottage with two other good friends, where among playing cards, canoeing and swimming, we ate a delicious peach pie for dessert.


This past week was the last for my summer practicum.  With ripe peaches in the kitchen and skies threatening rain (suggesting perhaps I should drive instead of risk a 30 km bicycle commute), I decided to bring in a peach pie to share with my colleagues.  I am sad to be leaving my position, but also excited to soon be back in Halifax to work full time on my thesis.


This peach pie is remarkably simple, without other spices, allowing the peaches’ flavour to shine through.   The riper the peaches, the juicier your pie will be.  Served with a touch of ice cream, you certainly cannot go wrong. Bon appétit!

Peach Pie

(one 9 inch pie, about 8 slices)



1 sweet piecrust, plus extra for a lattice  or top crust if desired

8 ripe peaches

half a lemon

¾ cup of white sugar

¼ cup flour



Preheat the oven to 375 Fahrenheit.


Meanwhile scald the peaches . (To scald them, place the ripe peaches in a large bowl and cover with boiling water.   Allow them to sit for a minute or two, before using a paring knife to gently peel away the skin, which should mostly fall off).


Slice them into a bowl before adding the sugar, flour and lemon juice.  Add a little extra flour if the peaches are particularly ripe and juicy.


Transfer the mixture into the rolled out piecrust.  Weave the lattice over the peach filling.  Bake the pie for about 45 minutes or until the pie is bubbling and crust is lightly browned.   (If you are worried that the filling will boil over, place a tray on the oven rack underneath the cooking pie).  Cool and serve!


– Catherine




Read Full Post »

Among my mother’s family, the litmus test to see whether you are related is to ask about your favourite dessert .  The only permissible answer is raspberry glacée pie. The following is a top-secret family recipe, for which I hope my family can forgive me for sharing with you!

Even our Ford family reunions prominently feature raspberry glacée pies.  A few years ago, 13 or 14 of us polished off three pies in one sitting.  And over the last few weekends, my family has enjoyed raspberry glacee pies over five seperate sittings.  I can safely say that without fail, everyone has licked their plate clean.

The secret of this pie is the fresh raspberries. You see, raspberries lose some of their divine taste when cooked.  Because these delicate berries are only in-season for a few weeks a year, one must savour their luscious flavour.  This pie embraces ripe raspberries, coating them with a smooth glaze and serving them in a flaky pie crust.  Served with whipping cream, I can only hope heaven tastes this delicious!

Raspberry Glacée Pie

(1 pie, or 6-8 generous slices)


1 9-inch baked pie shell

1 cup crushed raspberries

3/4 cup cold water

1 cup sugar

3 tablespoons cornstarch

Pinch salt

1 tsp lemon juice

3 generous cups fresh raspberries

Whipping cream


Simmer the crushed berries and water for 3 to 4 minutes.  Strain the mixture.  Add extra water if needed to make 1 cup of juice.

Add sugar, cornstarch and salt to juice.  Stirring constantly, cook over medium-low heat until syrup is thick and clear, about 4 to 5 minutes.  Allow syrup to cool before adding the lemon juice.

Place fresh raspberries in the baked pie shell.  Pour the syrup overtop.  Perfect topped with whipped cream!

– Catherine

Read Full Post »