I have been craving a peach pie. Does anyone have a tried and true recipe that they are willing to share?

Since this pie has uncooked peaches, your results will depend on their quality. If they are very good, the pie is the most delicious thing you'll ever taste in your entire life. If they taste like cardboard, it would be better to make a pie where the peaches are cooked.

Fresh Peach Pie

1 almond crust
8 ozs Mascarpone Tart Filling (See below)
3/4 c sugar
7 c firm ripe peaches -- peeled and sliced
3/4 c orange juice
1/4 c cornstarch
1/4 c lemon juice

Par bake pie shell. Cool

Spread mascarpone tart filling over bottom of pie shell

In a blender or food processor, process 1 cup of sliced peaches, 3/4 c
sugar, orange juice and cornstarch. In a 4 qt. saucepan cook over medium
heat until mixture boils and thickens. Remove from heat and stir in lemon
juice.

Add remaining 6 cups of peaches to hot mixture and stir to coat slices.
Cool to room temperature and scrape intro pie shell.

Chill covered at least 3 hours or overnight.


Mascarpone Tart Filling

4 ozs cream cheese -- softened
1/4 c heavy cream
1/3 c powdered sugar -- plus 1 tablespoon
1/4 tsp vanilla
4 ozs fresh mascarpone

Beat cream cheese, heavy cream, powdered sugar and vanilla until fluffy

Fold in mascarpone

Almond crust

2 cups whole almonds
1/3 cup (packed) golden brown sugar
1/4 cup all purpose flour
Pinch of salt
6 tablespoons (3/4 stick) unsalted butter, melted, cooled

I see the instructions for the crust are a little vague. I put all the ingredients except butter in the food processor together and chop until it's almost like almond meal, but still with a little texture and crunch. Then mix with the butter.

Jerry - here's a favorite from my kitchen. And it's easy as ------ well -- pie!

Peaches N Cream Pie
Makes a 9 – 10 inch pie

Preheat oven to 400

Combine, then let sit for 30 minutes, stirring occasionally to keep tapioca from lumping:

¾ c. sugar
¼ C quick cooking tapioca
¼ tsp salt
¼ tsp cardmom or nutmeg
1 C heavy cream

Peel and slice enough peaches to make 1 qt.

Prepare your favorite pie crust (single crust) ; roll and place in 9 or 10 in. pie pan.

Fill crust with sliced peaches. Cover with the cream mixture.

Bake 40 – 45 minutes. Let cool, then refrigerate; serve chlled.

I've made the Chris's pie and it is deeelish.

Otherwise, for pie, I tend to be a traditionalist and stick with a basic type of pie. I use the recipes from James Beard's American Cooking:

Fresh Fruit Pie (two-Crust) (for peach, pear, plum)

4-5 cups prepared fruit
3/4 to 1 1/2 cups sugar
Flour
1/4 tsp salt
Spice (optional)
1-2 TBS butter
Pasty for two-crust 9-inch pie

Prepare the pastry and roll out the bottom crust. Fit without stretching into the pan and trim the edge. Roll out the top crust. Prepare the fruit and mix with sugar, flour salt and spice (note: I usually mix the dry ingredients first and then mix into the fruit). Turn the filling into the pie, and dot with butter. Moisten the edge of the bottom crust, place the top crust on it and cut slits in it to allow the steam to escape. Trim the crust and crimp the edges to seal it. Bake in a 450 degree oven 15 minutes. Reduce the heat to 350 and backabout 25-30 minutes longer. Do not over bake.

Peach pie: Peel, pit and slice peaches about 1/2 in thick. Very sweet peaches will be improved in flavor by the addition of 1 or 2 tbs lemon juice. Use 4 TBS flour combined with the sugar and salt. For very firm varieties of peaches bake the pie slightly longer. For early peaches, general of a very loose texture, bake the pie a total of 40 minutes.

I made peach sherbet today, and the peaches were so super sweet, it came out great.

As for pie, I've always liked this one from the Moosewood Cookbook.

Crunchy-Top Peach Pie

6 cups sliced peaches
1/4 to 1/3 c. sugar
3 TB lemon juice
3 TB flour
1 tsp cinnamon
Dash nutmeg

1 unbaked 9-inch pie crust

Topping:

2 cups rolled oats
1/4 c. flour
1/2 tsp salt
1/2 tsp cinnamon
1/2 cup slivered almonds
3 TB brown sugar
5 TB melted butter

Preheat over to 400

Place peaches in bowl and sprinkle with sugar and lemon juice. Combine 3 TB flour and spices and mix gently into the peaches. Put into unbaked pie crust.

Combine topping ingredients and mix well. Pat firmly over top of pie.

Bake for 10 minutes at 400 then turn the oven down to 375 and bake for about 30 minutes more. Serve warm or cold.

This is the peach pie from Nora Ephron's book "Heartburn." It's a delicious pie of peaches in a sour cream custard.

The Best Peach Pie

Crust:
1 1/4 cups flour
1/2 teaspoon salt
1/2 cup butter
2 tablespoons sour cream

Put these ingredients into a Cuisinart and pulse until they form a ball. Pat out into a buttered pie pan and bake 10 min. at 425 degrees.

Filling:
Beat 3 egg yolks slightly and combine with 1 cup sugar, 2 tablespoons flour and 1/3 cup sour cream. Pour over 3-4 peeled, sliced peaches arranged in the crust. Cover with foil. Reduce oven temp to 350 degrees and bake 55 minutes. Remove foil and bake another 10 minutes or more, or until the filling is set.

off to the market to buy peaches for tomorrow's dessert.
Do you think it would be overkill to make Chris' & Amy's Peach Pie? I can't decide which one sounds best.

I'm struggling Deborah - I want to make them all!

Deborah-I say go for it! I made my peach ice cream Friday morning before I left town because I had peaches that I thought would go bad. We enjoyed a small cup for breakfast before we left, and I have talked since then how good a peach pie would be with it. My peaches weren't as flavorful as I was hoping, so the ice cream doesn't have as strong of peach flavor as it could. Pie would help that also!