French Peach Pie

I promised you this 

French Peach Pie,

a luscious layered pie topped with

fresh peaches in a light glaze.

This is a variation of my friend

Rachel's French Cherry Pie.  

She served it and I wolfed down two pieces

and went home dreaming of it!  I know, I

am a hog!!!  

I decided to try it with my fresh peaches

and I loved it even more.

I was so excited about it, I tried it in

two sizes.  

French Peach Pie Recipe

1 - 9 inch baked pie shell

(you could use graham cracker too)

1 can sweetened condensed milk

4 T. lemon juice

1 tsp. almond flavoring

2 C. Cool Whip

4 large fresh peaches, 1 diced, 3 sliced

1/2 C. sugar

1 1/2 T. cornstarch

1/2 tsp. almond flavoring

Bake and cool the pie shell.

Peel and chop 1 peach and puree

it in the food processor.  Press through a

sieve to remove the pulp.  Measure out 1/2 C.

pureed peach and place in a small saucepan.

Mix in 1/2 C. sugar and 1 1/2 T. cornstarch.

Bring to a boil, stirring constantly until

thickened.  Remove from heat and stir in

almond flavor.  Let cool.  Place in fridge or

freezer to speed the cooling process.

While peach sauce is cooling, 

in a large bowl, place the sweetened

condensed milk, then stir in the lemon juice

one tablespoon at a time.  Stir in the almond

flavoring.  Then fold in the Cool Whip.  Set aside.

When pastry and sauce are cooled, begin

to assemble the pie.  Spoon the creamy filling

into pie shell.  

Gently toss the 3 sliced peaches with the cool

sauce.  Arrange the glazed peaches on top of

the filled pie.  I usually don't arrange them in

a spiral pattern like this but since I was going

to take photos, I took the time and it only took

a couple extra minutes - definitely worth the time!

Garnish and place in fridge at least 3 hours to 

chill and set.

To make the individual servings, cover the

bottom of mason jars with pie crust,

prick a few times and then bake as

directed.  These were so fun and easy.

Give individual pies in a jar a try.

The layers look so pretty in the individual

serving sizes using the mason jars.

As I had miniature yellow roses in the garden,

I garnished with a bit of the filling and then a

rose.  

This pie could be topped with any fruit.  The

original recipe is topped with cherries, but

fresh strawberries would be wonderful too.

Definitely a

  Purple Chocolat Home favorite!

I will be sharing this with

Seasonal Sunday

On The Menu Monday

Foodie Friday