Winning Peach Day dessert contest recipes

By on July 29, 2009

Peach Day at the State Farmers Market was a huge hit, and we have the winning dessert contest recipes to prove it. In the adult category, Raleigh’s Judy Easterly took top honors for her Fresh Peaches and Cream Pie; Wake Forest’s Alice McFadden won second place for her Creamy Peach Walnut Tart; and Adena Syfrett’s Peach Cobbler recipe took home third place. In the children’s category, Chloe McFadden won with her Yummy Sugar Cookie Peach Pie.

Below is the recipe that topped the adult category, and you can access a printable PDF version of all the winning recipes by clicking here.

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FRESH PEACHES AND CREAM PIE

9″ Pastry Crust:

  • 1 cup sifted enriched flour
  • ½ tsp salt
  • 1/3 cup Crisco shortening, chilled
  • 2-3 tablespoons cold water

Cut shortening into the flour and salt with a pastry blender until the pieces are the size of small peas.  Sprinkle water over pastry one tablespoon at a time, and mix with pastry blender until all flour is absorbed. On a lightly floured surface, use a floured rolling pin to flatten dough into a smooth circle to fit a 9-inch pie pan. Trim edges and press edge onto rim of pie pan. Prick sides and bottom with a fork.  Bake in 450° pre-heated oven until lightly browned.  Cool to room temperature.

Glaze:

  • 1 ½ cups granulated sugar
  • ¼ cup cornstarch
  • 1 ½ cups water
  • 3 oz. pkg. peach Jell-0 (add later)

Mix together and bring to a boil over medium heat. Boil one minute, then remove from heat and stir in Jell-O until dissolved. Cool to room temperature. NOTE:  This is enough glaze for two 9-inch pies.

Pie Filling:

  • 4 cups ripe North Carolina peaches, peeled and sliced

Topping/Garnish:

  • ½ pint heavy whipping cream

Whip cream in a chilled glass or stainless steel bowl until soft peaks form. Beat in 3 tablespoons confectioner’s sugar, ½ teaspoon of vanilla extract and 1/8 teaspoon cinnamon. Beat again until soft peaks form.

Assemble Pie:

In pie shell, pour 3 tablespoon of glaze, turning pie to coat sides and bottom. Arrange peaches in glazed pie shell. Spoon ½ to ¾ cup glaze over peaches, coating all exposed surfaces. Refrigerate pie for four hours or overnight. Serve with dollop of cream.

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