Difficulty Rating: Medium
I started cooking in earnest the summer of my 16th birthday. I baked --a lot. So when my mom make this incredible caramel-y brown sugar peach pie, I asked for the recipe. Summer peaches are wonderful in Portola Valley! "Webb Ranch" down Alpine road has a roadside farmstand where you can get produce straight from the earth. It formerly was made of used lumber, weathered and grey. The structure itself looked like it would fall over any minute--but we loved it! It had trays of gorgeous fruit and vegetables in reds, yellows, blues and greens. Fresh flowers too, in huge white buckets. It's still there now, but it's all yuppied out. A yuppy farmstand. It's actually painted! Who'd a thunk it? But when the peaches are as big as a harvest moon--it's time to make carmel-y brown-sugar peach pie!
One 9-inch lattice-top pie crust
3/4 C. brown sugar
1/3 C all-purpose flour
3 T light corn syrup
1 T lemon juice (this is key)
1/3 C softened butter
3 1/2 -4 C fresh sliced peaches
Combine all but peaches in a medium-sized pot. Cook and stir over low heat until sugar is dissolved . Cool slightly. Arrange peaches in pastry. Pour brown sugar mixture over all. Place lattice pieces, or regular pie crust, on top of pie and crimp edges. Bake at 400 degrees 35 minutes. Cool to lukewarm before serving. Vanilla frozen yogurt or ice cream on top highly recommended!