12656 Put-Up Peaches and Vanilla Cream Pie Makes one 9-inch single-crust pie Wed Aug 06 07:40:11 -0700 2008 Thu Feb 05 15:34:51 -0800 2009 Licensed http://www.chow.com/recipes/12656 Thu, 05 Feb 2009 23:34:51 GMT This is comfort food par excellence! The recipe is intended for “put-up” or canned peaches—those preserved in light syrup and canned in mason jars at home. If you use store-bought, choose some preserved in light syrup. You can also use fresh, fully ripe local peaches if you're making this in the summer. The vanilla pudding should be made in advance so that it has plenty of time to chill. All of the ingredients can be prepared in advance, but the pie should be assembled shortly before serving. This can also be made well with fresh or put-up apricots.

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  • Strain the quartered peaches over a bowl for 30 minutes in the refrigerator. If you are using fresh peaches, wait to skin them (see page 97) and cut them just before you assemble the pie.
  • Fold the pudding and peaches together and pour the mixture into the pie shell. Smooth the top with a spatula. Serve immediately. This pie is delicious but fragile—it is best eaten right after it is made.
    • ]]>     http://www.chow.com Ron Silver and Jen Bervin 50 Main Pastry for a 9-inch single-crust pie, blind-baked, such as Bubby's All-Butter Pastry Pie Dough (page 23), Basic Butter and Shortening Pastry Pie Dough (page 27), Nut Pastry Pie Dough (page 30), Sour Cream Pastry Pie Dough (page 29), Graham Cracker Crust (page 36),

    ]]>     Chocolate Crumb Crust (page 41), or Gingersnap Crumb Crust (page 39)]]> 2 cups quartered “put-up” or canned peaches

    ]]>     3 cups Vanilla Pudding (page 240)

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