CHARLES TOWN – If the sight of peach blossoms in recent weeks has you craving, there’s no reason to wait for a taste of your favorite summertime fruit. Make a quick trip to the supermarket to pick up a can of peaches and a handful of other ingredients and you can put together a French pie that’s creamy, quick and flavorful.
You’ll love the way the almond and vanilla complement the peaches, and the glaze makes the pie a treat for the eyes as well.
Enjoying peaches as often as possible is a time-honored tradition. From their earliest days of cultivation in China from 2000 B.C. to when the Native Americans introduced the trees across the United States in the 17th century to the influence of Thomas Jefferson — who planted peach trees at Monticello — peaches put down deep roots with fruit lovers. Today they’re grown on some 117,000 acres in California, Georgia, South Carolina and other states.
In the words of Paris-born, 19th-century illustrator/novelist George du Maurier : “An apple is an excellent thing — until you have tried a peach.”
French Peach Pie
9-inch pie shell, baked
15-ounce can sliced peaches, juice reserved
3.5 ounce-package instant vanilla pudding mix
1 cup whole milk
1 cup sour cream
1/4 teaspoon almond extract
1 tablespoon cornstarch
1 teaspoon lemon juice
Directions: Drain peaches, reserving 2/3 cup of syrup. Stir together pudding mix, milk, sour cream and almond extract for 2 minutes, until completely smooth. Pour filling into pie shell. Chill for 10 minutes.
Arrange peach slices in a pleasing pattern over custard. In a small saucepan, mix together reserved peach syrup and corn starch. Bring to a boil and cook for 2 minutes.
Remove from heat and stir in lemon juice. Pour glaze over peaches. Chill until set. If you’d like, serve with your favorite amaretto coffee.