Fresh Peach Cream Pie
|8 inch baked pie shell||1|
|Lemon juice||2 Teaspoon|
|Granulated fructose||1⁄4 Cup (4 tbs)|
|Cold skim milk||1⁄2 Cup (8 tbs)|
|Skim milk||1 1⁄2 Cup (24 tbs), scalded|
|Egg yolks||3 , beaten|
|Almond extract||1 Teaspoon|
Pour boiling water over peaches.
Peel, remove the pits, and cut into thin slices.
Place sliced peaches into a bowl of ice water; then add lemon juice and stir.
Combine fructose, cornstarch, and salt in the top of a double boiler.
Stir in cold milk to dissolve cornstarch.
Slowly add scalded milk.
Place over hot water.
Cook and stir until mixture thickens.
Pour small amount of thickened mixture into beaten egg yolks, stirring to mix.
Return to pan.
Cook 4 to 5 minutes longer.
Stir in almond extract.
Remove from heat and allow to cool.
Transfer to baked pie shell.
Chill until top becomes firm.
Thoroughly drain peach slices and then pat them dry.
Arrange peach slices on top of pie.