Utah has wonderful peaches, and peak peach season is just about a month away. In anticipation, we caught up with Shanna Gibbons – dairy farmer, master gardener, master canner, wonderful cook, artist, and mom-extradionaire who shared one of her favorite summer recipes with us. The pie crust is a family tradition – the fool-proof recipe is from her mother-in-law, and the pie can be adjusted to suit a variety of fresh summer fruit. We have included classic peach as well as a strawberry variation. Enjoy!
THE PEACH PIE
1baked pie crust
4 Ouncescream cheese
1/2 Cuppowdered sugar
2 Tablespoonslemon juice
1package unflavored Knox gelatin
1/2 Cuppeaches, finely cut
4-5 Cupsfresh peaches, sliced
THE PIE CRUST - makes 6-7 crusts (can be halved)
6 Cupsflour, not too rounded
1/2 Teaspoonbaking powder
FOR THE CRUST
Sift the flour, baking powder, salt and sugar together. Add lard. Beat egg in measuring cup and add just enough milk to bring the measurement to 1 cup. Mix to form a dough. Spread into pie plate, poke with holes, cover with parchment and fill with pie weights or beans. Bake ~15 minutes, remove weights and parchment and continue cooking until slightly golden ~10 minutes more.
FOR THE FILLING
Mix cream cheese and powdered sugar until smooth. Place in microwave for about 30 seconds – this willl help with spreading. Spread over bottom of cooled pie shell. Mix water, sugar, lemon juice, gelatin, cornstarch and 1/2 cup peaches. Cook on stove until clear and thick. Cool for a few minutes, then add 4-5 cups fresh peaches. Stir and pour into prepared pie shell. Top with fresh whipped cream.
Variation: This recipe is easily adjusted to make fresh strawberry pie.Mix and cook 1 box of Danish dessert according to recipe on box. Cool. Add fresh strawberries and poor into pie shell. Enjoy with fresh whipped cream.
Shanna Gibbons and her husband, Mark, are third generation dairy farmers in northern Utah. Raising their 3 sons on the farm and now sharing their farm and livlihood with their daughters-in-law and 11 beautiful grandchildren has been a true blessing. Active members of the industry and their community, Mark is currently the Utah State Director of the Farm Service Agency and USDA and Shanna is on the State Dairy Women’s Board. Shanna and her family believe that good nutrition comes from the farm.