Fruit stands are on every corner, and this menu takes full advantage of that fresh produce.
Amy Richardson shares her take on fresh fruit pies.
Fresh Peach and Lemon Verbena Pie Filling
6 cups fresh peaches, peeled and sliced
1 cup sugar
1/4 cup cornstarch
1 tbsp lemon juice
2 lemon verbena leaves, snipped or zest of 1 lemon Dash of salt
In a large bowl toss peaches with lemon juice and snipped leaves or zest. Set aside.
In a small bowl, whisk together sugar, cornstarch and salt.
Pour over fruit and stir until well blended.
Pour into medium sized saucepan and cook over medium heat until bubbly and thickened. Pour into a sterilized 1 quart jar, clean rim, seal with lid and water process.
Pour mixed contents into a one gallon freezer bag. And place flat to freeze.
When ready to use defrost and place into prepared crust. Bake at 400 degrees for 1 hour or until crust is lightly brown and filling is bubbly.
Homemade Pie Preserves:
Fresh Peach and Lemon Verbena
Fresh Strawberry, Raspberry Rhubarb*
Fresh Blackberry, Blueberry Basil*
Bourbon Vanilla Custard*
Sugared Pie Crust Topper*
Sugared Puff Pastry Topper*
Brown Sugar Oatmeal Butter Crumble*
Brown Sugar Whipped Cream*
Vintage Fruit Labels*
*These recipes and party ideas can be found at www.greattastebuds.wordpress.com
Follow Amy on Instagram @greattastebuds